For the sauce, all mix well.

Chicken wash, put in a deep bowl, pour the sauce and hands to RUB the sauce for 3-5 minutes, then close and remove the pan in the refrigerator for 4-5 hours. Better at night.

Boil the rice until soft. I had a mixture of brown and wild rice. Apples cut into slices. We still have our garden, small, but usually take the variety Granny Smith. A little nuts to be heated up in a pan or in the oven, but not for long, and cedar burn quickly, enough 2-3 minutes. Stuff can just mere apples with nuts or without nuts. Rice, apples, nuts, mix, add salt, pepper, oregano, Basil, spices to taste.

Chicken remove from marinade, fill with stuffing. Sauce leave.

Pin up the hole with toothpicks, or sew. Wings is also better to pin it to the bird, otherwise the roasting process they begin to hang out and burn quickly. Legs to tie the foil to not spread out and the ends are not burned ahead of time.

Put the carcass in a pan or form, pour a little marinade and place in the oven for 1-1,5 hours at 180 degrees, depending on the chicken. Willingness to check the direction of the carcass into the heart ))), if the juice is white, so ready. After 30 minutes, chicken to get, pour the marinade and clean again. Then pour the marinade every 15-20 minutes until it ends. The chicken turns out as glazed in a wine-madamo sauce, cooked chicken color turns darker due to red wine than if you just baked in sour cream/mayonnaise or other light sauces.