Chicken on a spit in the oven in Georgian

I generously rub the prepared chicken with pepper and salt not only from the outside, but also from the inside. I make a filling from boiled rice and finely chopped dogwood, as well as onion lightly fried in twenty grams of butter. I salt it and stuff the chicken with it, and then sew up the carcass with threads. Having put the chicken on a spit, I put it in the oven and cook at a temperature of 200 C, while carefully monitoring the readiness. During baking, I periodically pour the remains of pre-melted butter. I remove the threads from the finished chicken, take out the minced meat and divide it into portions. I put a slice of chicken and portions of minced meat on each plate. I usually serve it with pickled tomatoes and vegetables in Korean. Chicken with dogwood filling on a spit in the oven in Georgian was cooked right before my eyes in one of the southern cafes. I really liked the taste, and the recipe is so simple that it was not difficult to remember it at all. Now I cook it on autumn days when I want something kebab from the burning Georgian cuisine, and it's already cold to go out into nature. The taste of the food perfectly emphasizes the table red wine.