Rosxo (Roast Chickens)

Ingredients

• Clean fat, tender chickens
• stuff them with a farce of boiled rice
• chopped nuts
• raisins
• salt
• pepper
• a pinch of cinnamon

Method

1. 1

   Stuff chickens with the mixture and roast in the oven until finished.

2. 2

   Serve with bread and pickles.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 31. The excerpt below is the record exactly as published.

Rosto (Roast Chickens) Baluk (Fried Fish) Shiftah Composto (Stewed Peaches) Kuftes Umurta Dolma (Minced Balls) (Stuffed Eggs) Etll BeobrSk Khiyer (Lamb Croquettes) (Stuffed Cucumbers) Badem Beobr6k (Almond Pastry) Pilaf (Savoury Rice) Kayfe (Coffee) 53 BANQUETS OF THE NATIONS Chorea. (Broth.) Take all the trimmings of lamb, mutton., fowl, all the necks, feet, gizzards, bones of fowl, pigeons, and a good shank of mutton. Chop all into small pieces, cover with cold water, and let it boil. Skim, add carrots, cabbage, onions, and two vegetable marrows, all cut in pieces, a bunch of fine herbs, some peppercorns, and salt. Boil all together very slowly for four hours. Strain, and when quite cold, and the fat firm, take the latter off. Heat the cleared stock and put in some small (about the diameter of a shilling) highly-spiced meat balls (any kind of meat), some very fine rice previously boiled, and when the balls are cooked put in lemon juice and some pieces of hard boiled eggs, and serve. Rosxo. (Roast Chickens/ Clean fat, tender chickens, and stuff them with a farce of boiled rice, chopped nuts, raisins, salt, pepper, and a pinch of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.