Plucks thoroughly wash and boil in salted water until almost. Leg is washed, salted on all sides, pricked with a fork or knife and is coated with the butter. Bake in a large pan with a little water in a moderate oven, covered with aluminum foil. Occasionally watered with compartments sauce. Bake until the meat is almost ready. In a skillet sauté chopped onions, spinach, mint and chopped giblets. All mix well and leave to cook for 5-10 minutes. Add the rice, add salt to taste and mix well again. The prepared mixture into the tin, make up water again and bake. At the end of fthe cooking oil is removed.