1. Rice add water in a ratio of 1:3, bring to a boil, reduce the heat to low and cook, covered for about 50-55 minutes. Whole grains must be disclosed.

2. While cooking the rice, prepare the chicken. Chicken wash, dry. Chicken turn up on the abdomen, to break the hip of the ridge. Cut the spine at the tail. Gently through the abdomen, cutting skin and meat around the bones, remove the spine and breast bone. The bones of a chicken I was taught to remove Tanya chudo, now always use its manual. Here more details http://www.povarenok .ru/recipes/show/897 13 However, in contrast to the Tannoy instructions, hips and clavicle bones I leave. Chicken, rinsed again and dried.

3. Take 2/3 of the butter, mix with dried garlic and using spatula under the skin to make the oil layer on the breast so they don't dry out when baking. Mix the paprika, salt and pepper mix and RUB this mixture in the chicken. Leave for a while in the fridge.

4. Celery wash, dry and cut into medium cubes. Onion cut into small cubes. Rinse the raisins and soak in hot water for 10 minutes. Garlic peel and cut into slices.

5. In a pan heat oil, put onions, a little fry. With raisins to drain the water.

6. Add celery, garlic and cook on medium heat for 5 minutes, stirring occasionally. For a change of pace. Add the raisins and pumpkin seeds. Cook for about a minute.

7. Add the rice and coriander, cook another minute. The stuffing is ready. Can be used as a garnish or a separate dish. Really do not recommend to neglect the coriander, it gives a very big flavour.

8. Preheat the oven to 190 degrees. Chicken filled with stuffing. The remaining melt the butter, brush the entire chicken with a cooking brush. To stab the abdomen and neck of the chicken with toothpicks, to fasten the legs with cooking string. The tips of the wings to close the foil or parchment, oiled. To cook the chicken for about 70 minutes, then remove foil and cook another 15-20 minutes until tender.