Prepare the filling: sort plavcic with figs. In a saucepan with a thick bottom, melt the butter, add the onion, fry it. Then figs, sliced into wedges (like cake). You can have fresh figs, but dried me here.

Pour well washed and drained rice, fry the rice. (He becomes transparent, then white). Now add salt, red pepper, water, stir and cover with a lid.

Wash the chicken, dry with a towel, RUB with salt. Of the slit near the neck remove the thymus bone (to push back the skin to find hands, to cut with a knife and pull, it's easy, but then beautiful will be cut). Stuffed with stuffing, with two sides, sew up and bind our bird. Now on top of it sprinkle with pepper and RUB with butter. Put in a deep large pan back up – and in medium-heated oven for 45 minutes.

Don't forget to baste the chicken eye-catching fat, you can rotate it. Readiness is determined by the color of the juice, which flows in the piercing the thickest part of the thigh: if it's pink, then fry for another 5-10 minutes, and if transparent – that's all! READY!

Before slicing, let the chicken stand – off in 5 minutes. The rest of the toppings served separately.