1. Thoroughly wash the rice in running water until the water becomes transparent (7 times).

2. Put the rice in a deep saucepan, add the raisins and fill with water in the ratio 1:1. Also add salt and spices to taste (you can use a mixture of prepared spices "pilaf"). Rice should remain slightly nedawareness.

3. My chicken, RUB inside and out with salt, soy sauce and mixture of black and red pepper. Put a sprig of rosemary.

4. "Stuff" the bird with the rice, adding slices of Mandarin and lemon. A moderate quantity of lemon can add a subtle sourness, and its excessive number of, unfortunately, bitterness. Neatly sew up the chicken with the filling (best to do this in red thick thread, so it will be easier later to retrieve them).

5. Using toothpicks attach to the bird slices of bacon (width 1-1.5 cm). This simple technique will make the white meat more juicy. You need to make strips of fat before they start to burn (before they become "bacon"). The chicken spread on a baking sheet, pre-wrapped thin places (the wings and the ends of the legs) in foil so they don't burn.

6. Bake the chicken in the oven at a temperature of 170-200 degrees. for the past hour. In about 5-10 min. until cooked poultry grease the surface with mayonnaise and water released during frying juice for a Golden crust.

7. Taking out from the oven, spread on a dish, decorate with greens and serve. Bon appetit!!!