If you cook rice with sautéed onions and allspice, you have a true pilaf, but we wanted the rice to be a bit drier because this is a stuffing and the chicken gives off a lot of juice. So we cook the rice and onions separately and combine them just before stuffing the birds.
For the stuffing, soak the currants in hot water to cover for 30 minutes; drain and set aside. Heat the water in a saucepan to boiling. Add
For the basting butter, melt the butter and stir in the allspice, garlic, and lemon juice. Season to taste with salt and pepper; set aside.
© 1998 Joyce Goldstein. All rights reserved.