Instructions: Wash rice in a sieve under hot running water until water runs clear. Drain and set aside. In a heavy 3-4 qt saucepan, melt the 4 T of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent. Add the giblets and pine nuts and cook for 2 or 3 minutes.

When the giblets show no trace of pink and the pine nuts are a delicate brown, stir in the rice and continue cooking until the grains glisten with butter. Add the water, currants, 1 T of salt, and a few grindings of pepper. Bring to a boil, reduce the heat to low, cover and simmer for 25-30 minutes until the rice has absorbed all the liquid in the pan. Remove from heat and stir in the pre-melted butter with a fork. Preheat oven to 400 F. Pat the chicken throughly dry inside and out with paper towels, and spoon about 1 cup of the rice mixture into the cavity. (set remaining rice aside)

Lace the opening closed with skewers or by sewing it with a large needle and heavy white thread. Fasten the neck skin to the back with a skewer and truss the bird securely. Combine the yogurt with the remaining 1 T of salt and a few grindings of pepper and brush about half of the mixture over the chicken. Place the chicken, breast side up, on a rack in a shaalow roasting pan. Roast in the middle of the oven for 15 minutes, then reduce the heat to 350 F. Baste the chicken with the remaining yoghurt mixture and roast for 1 hour more. Test the chicken for doneness by piercing the thigh with the point of a small sharp knife. The juice that runs out should be pale yellow, if it is tinged with pink, roast the chickne another 5-10 minutes.

Transfer the bird to a heated platter, remove the trussing strings, and let the chicken rest for 5 minutes or so for easier carving. Fluff the reserved rice with a fork, warm it over low heat, and serve in a separate bowl.

note: Pine nuts (also called pignoli) are availabel from Mediteranean food stores.

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