Cookery Art - Stuffed chicken baked in dough (thevim k`wets`ighezchihawe jed)

The chicken is washed and cleaned thoroughly, but is not cut to pieces. Salt is daubed over the whole chicken, which is allowed to stand for a while. Rice is sorted and washed. It is then inundated with warm salt water and left to stand for 1-1.5 hours. Walnuts are pounded. Raisins are thoroughly washed and put aside to dry for a while. Then they are fried for 1-2 minutes in melted butter, and removed. The rice, walnuts and raisins are kneaded together and then stuffed inside the chicken. Very thick dough is kneaded in water and then rolled out to a thickness of 1-1.5 cm. The chicken is wrapped in the dough and placed in the oven to bake until it is cooked. The baked dough is removed before the chicken is served hot. Turkey, goose and duck may also be prepared in this manner.