Stuffed and Roasted Chicken in the Oven

Ingredients

• 1 whole chicken, weighing 2 kilos
• 2 tablespoons vinegar
• 3 small cups long-grain American rice
• 200 g ground meat (1 ounce)
• Nuts, as desired
• Salt
• Chicken stock
• 1 teaspoon cinnamon
• 1 teaspoon seven-spice blend
• 1/4 teaspoon black pepper
• 1 teaspoon pepper paste
• 2 bay leaves
• 2 tablespoons vegetable oil

Method

1. Wash the chicken well and place it in a colander to drain. Sprinkle with the vinegar and leave it to dry...
2. Rub the chicken with salt and pepper paste
3. Fry the nuts, including almonds, pistachios, and pine nuts, and set them aside..
4. Fry the meat, sprinkle with the spices, add the bay leaves, then add the rice and stir the meat and rice...
5. Add 6 cups of chicken stock and leave the mixture over high heat until the stock dries up, but not until the rice is cooked...
6. Mix the rice with the fried nuts and set aside to cool...
7. Stuff the chicken with the cooked rice and close it using toothpicks..
8. Preheat the oven and prepare 1 cup of lukewarm chicken stock on the side....
9. Place the chicken in an oven tray and do not put anything in the tray....
10. Put the chicken into the hot oven, and after about a quarter of an hour, start basting the chicken with chicken stock so it absorbs it and the fatty juices begin to run out...
11. .After one hour, you will notice that the tray now has enough stock to keep basting the chicken until it is cooked...
12. The chicken needs about 2 hours in the oven at 180 degrees, with the oven turned on from the bottom only....
    Timers: 120 min