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The difference is in the spices, rosemary great links and thyme now and in the stuffing - cranberries and almonds. Different is the technology pechene.Tova epecheno chicken in a container with a lid. In the above link chicken is roasted in a purse.
The fat is heated in a large pan and place in the fluttered onions and rice. First and foremost, put the chopped onion and fry for a few minutes until soft. Then add the rice and fry, stirring constantly until turns white. The fire must be of medium. When the rice is ready, add 1 cup water, raisins and spices - salt 1/2 teaspoon thyme, rosemary, pepper. Reduces and wait until the rice absorbs vodata.Dobavyat are almonds and razbakva.
Chicken wash well and dry with a paper towel or cloth. and with a spoon filled with rice stuffing. If you do not collect all the stuffing, part of it is tucked under the skin of the chicken between butchetata.Zashiva tightly will keep the rice in pecheneto.Namazva with oil. Place in a container in which to bake, pour two fingers of water (2-3 cm) and put a little rosemary. I use the elliptical elipsovidnna pot or glass pan. Close the lid and bake for 10 minutes in a hot oven (220 C), and then about 1 hour at 180C Peel the potatoes and around narryazvat.Osolyavat se.Slagat chicken and again covered with a lid. Bake the potatoes until ready - 15-20 minuti.Proveryava with a fork. When the potatoes are soft, open the container and allow it to be constipated for a few minutes. Potatoes are delicious because borne by the flavors of the sauce and fat, which is Pieklo chicken.
Evgenia Gergova February 18, 2013, 19:09
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