The chicken dewipat, rinse and thoroughly dry. Mix brown sugar with vinegar until dissolved, add crushed herbs and a mixture of peppers -1/2 tsp. It is good to RUB the chicken on all sides. The skin on the breast to separate from the meat and RUB marinade under the breast skin. Remove under cover in a cool place for a day. An hour before cooking to allow to warm at room temperature.

The Kuban whole grain rice of TM "Mistral" rinse, cover with water in a ratio of 1:2, a little salt and cook for 30 minutes. I cooked in the slow cooker. The rice should be slightly undercooked, pour the hot cream and put in slow cooker heating mode until completely absorbed cream.

For me whole grain round rice of the TM "Mistral" - the product, immediately and firmly loved by me for a wonderful full flavor and nutty aroma. Rice in cream by itself is delicious, just eat and enjoy.

And for the toppings on the melted butter a little toasted coarsely broken walnuts, dried cherries and barberry. Sprinkle with paprika and the remains of the peppers, mix well.

Combine with rice, stir and allow to cool.

Stuff the chicken with rice on the inside, with tucked and securing the skin on the neck. The second half of the filling to put under the skin on the breast. Stab the toothpicks are cut, tie the legs and wings, additionally missing the string a couple times around the chicken to keep the stuffing when roasting has not collapsed.

RUB the chicken on top with salt and apply a liberal amount of softened butter. Roast at 200 degrees until Browning, then cover with foil, reduce heat to 160 degrees and bake until tender, occasionally lubricating the chicken eye-catching juice using a silicone brush.

Ready the chicken to survive under foil for 20 minutes and serve with fresh vegetables.