Tuesday, May 5, 2009
Make your next chicken crispy outside -- and Armenian inside
Roasted chicken with Armenian Stuffing…something special.
Don’t get me wrong, I love roasted chicken. My mother made the best! First she’d parboil the chicken to extract broth for making pilaf and Armenian chicken soup. Then the chicken would go into the oven for the final “roast,” to complete the cooking and crisp the skin.
The aroma was sensational!
When I was dating Doug, his mother served roasted chicken with a stuffing I’d never had before. I have to say, the flavors tickled my taste buds. I’ve been making this stuffing ever since, and not just for chicken; it makes a dandy stuffing for turkey, too.
½ lb. ground lamb, beef or turkey
1½ cups rice
Salt, pepper, and allspice, to taste
3 cups warm water or broth
2 Tbsp. butter
1. Brown the meat in a large pot with a little salt, pepper and one tablespoon of water. Drain off any grease.
2. Add the rice, hot liquid, and butter. Cook, covered, until liquid is absorbed, and rice is tender.
3. Add the allspice, and more salt and pepper, if desired.
NOTE: This recipe is used as a stuffing, but it makes a delicious side dish, as well.