Title: Baked stuffed chicken
 Categories: Poultry
      Yield: 4 Servings
 
      1    Chicken; about 1-1/2 kilos
           -(3-1/2 lb)
    225 g  (7+ oz.) chopped beef
      1 lg Onion; chopped
      4    Cloves garlic; chopped
      1    Lemon; rind of, chopped
      6 tb Half-cooked rice
     85 g  (3 oz.) chopped almonds
      2 tb Parsley; chopped
  1 1/2 ts Salt
  1 1/2 ts Pepper
    1/2 c  Oil
      2 ts Sweet paprika
     
  Clean the chicken well, discarding the excess fat. Sprinkle lightly
  inside and out with salt. Let stand for 1 hour and then rinse in
  running water. [I doubt whether this is necessary if one soaks it in
  salted water for koshering.] Pat dry with toweling.
  
  In a bowl, mix together the chopped beef, onion, garlic and lemon
  rind. Add the rice, nuts and parsley and 1/2 tsp each of the salt and
  pepper. Mix well by hand and then saute' in a skillet with 1/4 cup of
  the oil, sauteing until the onions are translucent.
  
  With this mixture, stuff the cavity of the chicken. Sew closed.
  
  Place the stuffed chicken inn a baking dish and sprinkle to taste with
  salt, pepper and sweet paprika. With a brush, coat the chicken
  lightly with some of the remaining oil. Place in an oven that has
  been preheated to 200 C/390 F and baste occasionally wit oil and the
  pan drippings. The chicken will be ready when it is nicely reddish
  brown. Serve hot.