Stuffed Chicken

Directions

We wash the chicken very well and pat it dry with absorbent paper. In a small saucepan, we boil the chicken livers, skim off the foam, and let them simmer for 1-2 minutes. We strain and finely chop them. In a deep saucepan, we heat the olive oil and saute the ground meat. Then, we add the chopped chicken livers. We transfer the meat and livers to a bowl. In the same saucepan, we saute the leek, onion, fresh shallots, garlic, and pine nuts. We saute until all the vegetables caramelize, stirring constantly over medium heat. Once caramelized, we add the meat and livers back to the pan. We add the rice and mix well. We deglaze with wine, where we have softened the dried figs, and add the dill. We season with salt and pepper and let the alcohol evaporate. We remove the filling from the heat. We season the chicken inside and out with salt and pepper. We fill the chicken cavity with the prepared filling and close it with toothpicks to prevent the filling from leaking out. Then, using kitchen twine, we tie the legs together to maintain its shape. We generously butter the chicken and season the exterior with salt and pepper. We place the chicken in a deep roasting pan with the breast side up. We scatter the apple chunks around the chicken. Then, we pour the filling around the chicken. We add a glass of water, cover the roasting pan, and let the chicken cook in the oven at 180°C (356°F) for about 1.5 hours. Then, we open the lid, butter the chicken once more, check if any additional liquids are needed to add, and let it brown. We check the doneness of the chicken by inserting a knife into the thigh. If the juices run clear like water, it's ready. We remove the roasting pan from the oven and let it rest for 5-10 minutes. Then, using two spatulas, we transfer the chicken to a serving platter, remove the toothpicks and kitchen twine, and pour the filling around it.
Good luck and enjoy your meal!