Russian Country-style Baby Chicken (Tsiplenok po-derevenski)
Stuffing:
20 gr butter
1 medium-sized onions, finely chopped
1 medium-sized stalks celery, finely chopped
1 medium-sized carrots, peeled and finely chopped
2 clove garlic, finely chopped
2 cups chicken stock
1/2 cups rice
Salt and pepper, to taste.
Chicken:
1 baby chicken, about 500 - 750 gr
1/2 teaspoon dried sage
150 gr mushrooms
For the stuffing:
Melt the butter in a medium-sized saucepan over moderate heat. Add half of the onion and saute until soft. Add the celery, carrots and garlic, and saute for 5 minutes more. Add stock, rice and seasoning. Cover and simmer on the low heat until stock is absorbed and the rice is tender.
For the chickens:
Preheat the oven to 190°C (375°F).
Fill the chicken loosely with the stuffing and tie the legs together. Sprinkle with the sage and seasoning.
Roast the chickens, uncovered, basting occasionally with the pan drippings, for 30-45 minutes. Scatter the rest of the onions and the mushrooms around the chickens, and baste with the drippings.
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