Georgian Stuffed Chicken Recipe (2024)

This stuffing recipe is very similar to one my mama sometimes used but she added an egg to the rice toward the very end of cooking time, stirring. She also used home made chicken stock in place of water. I did this a few times and actually placed one big bird in a stoneware pot brought from Italy and cooked it over coals in my fireplace adding additional EVOO. Luscious, crisp, browned skin and succulent meat.

Can use dried cranberries in place of dried cherries. Don't think Sr. Cream would go but a dash of Balsamico may just be a nice touch.

Cook rice all the way. It takes 30 min, not 15.

So the chicken—if not the entire recipe—is excellent. A 3ish pound bird. Cooked at 425 for 75 mins. It was done by then. But the rice—though I trussed with a seriousness—and cooked with adequate or advised amount of water on the stovetop (plus onions and garlic and cherries too) was dry as a bone. It was brown basmati. Maybe that was the problem? Or was the rice to have been already cooked (which goddamit I had in the fridge) but feared would turn to mush inside the chicken. Thoughts/feelings?

It’s in the oven now. I had some duck fat too as I had a slim chicken so combined the two. Then butter. Hope it works. It smells great. As I am making only one chicken I am assuming that it will need less oven time.

Would this be good with arborio rice instead of basmati?

Recipe for French bread: flour, water, yeast and salt. Simple but it transcends to greatness with technique. This recipe is deceptively simple. With 2 chickens you are going to have chicken fat. Trim fat and gently render it before the sauté: it will make all the difference. Find a nice Jewish grandmother and ask about schmaltz. Chicken fat, butter & onion sauté creates a rich base for your rice. Use stock instead of water. Rice has no flavor? Don't blame the recipe.

The stuffing was delicious, but the chicken came out a bit dry after an hour and 15 (my oven temperature can be a bit wonky). I recommend checking every 5 to 10 minutes after the first hour for doneness.

Where does one find sour cherries?

This stuffing recipe is very similar to one my mama sometimes used but she added an egg to the rice toward the very end of cooking time, stirring. She also used home made chicken stock in place of water. I did this a few times and actually placed one big bird in a stoneware pot brought from Italy and cooked it over coals in my fireplace adding additional EVOO. Luscious, crisp, browned skin and succulent meat.

Love the idea of this stuffing and never used rice in a bird. I want to make this on spur of moment but don't have dried sour cherries on hand... what to substitute? What about some cut up stone fruit or apple and a T of balsamic vinegar --or what would a bit of sour cream be like? I may have to experiment and have fun.