Preparation:
Garnish
Cook the rice with the water and salt until tender but firm, about 12 minutes. Set aside to cool.
Meanwhile, soak the dried cherries in warm water to cover until soft. Drain and chop coarsely.
Sauté‚ the onions and garlic in 4 Tb of the butter until golden. Stir in the cooked rice, cherries, and the parsley. Season to taste with salt and pepper. Stuff the chicken with this mixture and sew it up.
Rub the chicken all over with the remaining tablespoon of butter, and place on a spit over a wood fire. The skin will crisp in no time; the chicken is done when the leg joint can be easily moved.
Alternately, the chicken may be roasted in a 350F oven for 2 hours.
To serve, cool slightly, then cut into quarters.
Garnish with herbs. |
