Half chicken, bone in, with skin, cooked with the water and salt
3/4 cup long-grain rice
1 cup hot chicken broth
2 tbsp butter, or use the fat on the surface of chicken broth
1/2 tsp pepper
6 sheets Phyllo Pastry
1/3 cup milk, warm
1 tbsp butter, melted
1 pinch salt (if you use Turkish yufka, do not use salt)
23 cm (9 inch) pie plate, oiled with butter
Remove the skin and bones, tease out the chicken. Drain the chicken, put aside. Now the chicken broth is ready to use.
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot chicken broth in it. Season with salt and pepper. Turn the heat to low and put the lid on. Cook until the rice absorbs all the water. Add the chicken and gently stir with a fork. Put the lid on again.
Take 2 sheets of the phyllo pastry and place over a plate, leave the sheets hanging over the rim of the plate. Put some sauce with a spoon all over the sheet. Take 2 more sheets and place on top like a plus sign, leave those sheets hanging over the rim of the plate, too. Put some sauce on it. Place the 5th sheet on top along with a few more spoons of the sauce (picture). Then spread the cooked pilaf-chicken filling all over this layer. Arrange the last sheet on top of the filling. Then fold over the sides of the bottom layer (picture). Pour the rest of the sauce over the surface. Put aside for about half an hour.
Preheat the oven to 375 F (190 C). Bake until golden brown, for approximately 20-25 minutes. Leave for about 5 minutes before serving. Serve with Ayran or Compote.