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1
Pre-heat oven to 450F (230C).
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2
Clean the chicken, remove any large gobs of fat and rinse away any residual goo from its inside.
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3
Cook the rice in 1 cup of water, along with the saffron.
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4
Salt to taste.
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5
Saute the giblets in about 2 tablespoon of butter.
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6
While these are cooking, clean and cut up the celery, mushrooms and scallions into small pieces.
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7
When the giblets are done, chop them well.
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8
Mix the rice, vegetables and mushrooms together in a bowl, and cram as much as will fit into the chicken.
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9
Tie the ends of the drumsticks and the tail together.
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10
Rub about 1 tablespoon of butter over the skin of the chicken.
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11
Place remaining stuffing into a glass or ceramic casserole, cover, and set aside.
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12
Place in the chicken in the oven, uncovered.
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13
After 10 minutes, lower heat to 350F (180C).
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14
The chicken should cook approximately 20 minutes per pound.
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15
Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out.
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16
If the chicken is still underdone, blood will come out.
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17
Half an hour before the chicken is done, put the additional stuffing in the oven.
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18
If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird.
