Stuffed Rooster (Kokkoras Gemistos)
Ingredients:
1 rooster, medium-sized
200g glutinous ( / sticky) rice
100g yellow rice
½ bunch dill, finely-chopped
½ bunch parsley, finely-chopped
Salt
Pepper
Allspice, ground
2 tbsps mustard
4-5 spearmint leaves, finely-chopped
200ml white wine
100ml olive oil
1 tsp tomato paste
200ml vegetable broth
2 spring ( / green) onions, finely-chopped
1 onion, medium-sized, finely-chopped
1 clove garlic, finely-chopped
Juice from 2 lemons
Instructions:
On the day before cooking, wash and trim the rooster, and coat all over with mustard.
Pour the olive oil into a pot and heat it, and then add the onions. After these wither, add the rice and stir. Quench with white wine and add all of the remaining aromatic herbs. Pour in the vegetable broth and allow the rice to soften a bit. Remove the pot from the burner and allow it to cool down a little.
Stuff the rooster with the filling and then close the gap using toothpicks, or sew closed with thread.
Season the outside of the rooster with salt and pepper. Add potatoes, if so desired. Pour in olive oil and the corresponding amount of broth needed for the rooster to cook. Cover with baking (parchment) paper and aluminium foil, and bake in a preheated oven at 160-180 degrees Celsius.
After the rooster has finished cooking, remove the aluminium foil and the baking (parchment) paper so as to let the rooster brown, and quench with the lemon juice.
Adjust the cooking time (one and a half to two hours), according to the size of the rooster.
Remove the toothpicks or the thread from the rooster, prior to serving.