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6
Medium
Published 2002
In Syria and Lebanon, chickens are stuffed with a fragrant rice pilaf. If there is no rice in the house, bulgur may be used. Both make a delicious filling. The grain is not cooked completely, as it will continue to cook inside the birds and absorb the meat juices.
Rinse the birds well inside and out and pat dry. Rub with the lemon halves inside and out, then sprinkle with salt.
To make the stuffing, in a medium saucepan, bring the salted water to a boil. Add the rice or bulgur and stir once. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until most of the liquid is absorbed. Set aside.
In a medium sauté pan or skillet,