Chicken with Wild Rice Stuffing @ Home

This past summer, I made a shabbat dinner for my friends Nathan and Rachel after they got engaged. I decided to make stuffed chicken with wild rice in the oven, a tried and true recipe served by my mom and her dear friend Alona for many years.

Here's how it's made:

1. Sauté 2 chopped yellow onions, add 4 pkg. of cranberries, 2 pkg. of currents, and half a teaspoon of saffron.

2. Rinse 4 cups of rice 5-6 times, add a lot of salt, and let stand for 30 minutes.

3. Boil enough water to submerge rice, cook wild rice for 5 minutes, then sieve.

4. In a large bowl, mix rice with onions and berry mixture.

5. Stuff 4 small whole chickens (2-4 lbs) with rice mixture and place faced down with legs up in a large aluminum pan.

6. Using aluminum foil, fill the middle with rice, close shut and prick foil with fork to allow steam to escape.

7. Mix half a teaspoon of saffron with 1 cup of tangerine juice and pour over chicken.

8. Cover large pan with aluminum foil and heat in oven for 6 hours at 350 deg.

9. Remove foil cover 30 minutes before eating and let brown.

10. Serve with a refreshing salad (romain, arugula and endives, spicy pecans, and raspberry vinaigrette).