1: Wash the chicken free of blood and dry it thoroughly, so that it gets completely dry inside and out. Season the chicken well with salt and pepper inside and out
2: Soak the rice in boiling water for about 30 minutes and add a little salt. At that stage, the rice becomes larger and softer
3: Fry the onion with butter and oil in a saucepan with middle heat, add the pine nuts and fry for about 5 minutes.
4: Rinse the rice, drain the water, and add it to the onion and pine nuts together with kuş üzümü.
5: Pour approx. 1 cup of water (maybe a little more), put lid on and boil at low heat for about 10-12 minutes.
6: Then fill the rice in the stomach of the chicken (you must not stuff it completely, because then there is no room for the rice to "raise" further). Close the chicken with meat needles or sew it if necessary.
7: Put a little oil on the chicken and put it in a 175 degree hot oven for just under 2 hours. Keep an eye on it so that it doesn't get too much or too little. Drizzle the juice over now and then to avoid dryness.
8: Let it rest for 10 minutes. Cut it up, take the rice out and serve it on a plate together with garlic bread and a good salad if you want.