Roast Stuffed Chicken -- Kotopoylo Yemisto

1 4 lb. Chicken
2 teaspoons Salt
3/4 cup Butter
2 tablespoons Pine Nuts
1/2 cup Rice
1 cup Water
2 tablespoons Currants
1/4 teaspoons Pepper

Prepare chicken for roasting. Rub neck and body cavities lightly with salt. Chop giblets into small pieces. In 1/4 cup hot butter in saucepan, saute pine nuts until they turn pink. Remove pine nuts and saute giblets in same butter. Add rice; saute 3 minutes. Add pine nuts, water currants, salt and pepper. Cover and cook alowly over medium heat for about 10 minutes, or until the water is absorbed. Fill chicken about 2/3 full, with the stuffing, packing it loosely, and sew or skewer the opening. Truss bird and roast.

Place bird, with breast side up, on a rack in shallow pan. Cover top and sides of chicken with a piece of cheese cloth dipped in melted butter. Roast in a slow oven for about 2 hours. If cheese cloth dries, moisten it with some of the dripping in pan. Remove the cloth towards the end of the cooking period. Serve, garnished with the stuffing.