Stuffed Chicken, Cyprus Style

      1    Roasting chicken                         Salt
      3 tb Vegetable oil or butter             1 ts Ground cinnamon
    1/2 c  Blanched, slivered almonds          1 pn Granulated sugar
    3/4 c  Raw long-grain white rice         1/2 c  Currants
    1/2 c  Dry white wine                           Melted butter or veg. oil
  1 1/4 c  -Water

  Wash and dry the chicken, reserving the liver, and set aside.  In a
  medium saucepan, heat the oil or butter and saute the almonds and
  liver, then remove with a slotted spoon.  Chop the liver and set
  aside with the nuts. Add the rice to the fat in the pan and saute
  over medium heat, stirring constantly, then pour in the wine, water,
  salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until
  the rice is almost tender. Stir in the almonds, liver, and currants
  and remove the pan from the heat.

  Spoon the stuffing into the large cavity of the chicken and close
  tightly with skewers.  Truss the chicken and brush the surface
  lightly with melted butter or oil.  Set in a baking pan, breast side
  up, and bake for 1 1/4 hours, or until tender, in moderate oven (350
  F), turning with 2 wodden spoons every 20 minutes and basting
  frequently with drippings.  Remove the stuffing from the cavity and
  transfer to the center of a warm platter. Carve the chicken and
  arrange around the stuffing.  Serve warm.

  Note: For a popular mainland version, substitute pine nuts, nutmeg,
  and a little chopped celery and parsley, and soaked bread for the
  almonds, cinnamon, and rice.