Jerusalem chiken

Ideal for evenings with friends because keeps you free to talk and drink an aperitivo, everything has to be done before. Very easy to make, to serve and to eat. Take one chiken for 4 -5 person, rub on it lemon, salt, same olive oil and cinnamon. Take some basmati rice and keep it 5 minutes into hot water, then add 1/2 chopped onion, 20 gr of pine nuts, 60-80 gr of veal minced meat, salt and cinnamon  and fill the chiken. Wrap completely the chiken with aluminum foil and put it in the oven 180° for 2 hours. Take off the alluminium foil, keep the sauce the chiken released away from the oven and put again the chiken in the oven for other 20 minute 240° or grill for 10 minutes. Serve with rice pilaf and the sauce you kept apart.