The next day, take the kitchen out of the fridge and prepare the stuffing.
Add the onion, bay leaves, salt, pepper, allspice, and cumin. Reduce heat to medium and cook until onion is soft, about 3-4 minutes.
Add the wine and let it evaporate.
Remove from heat, add the pine nuts, the raisins and the chestnuts and let it cool a little.
Preheat your oven to 356°F (180°C).
Put the rest of the stuffing in a small baking dish, add 2-3 tablespoons water and cover with a lid or foil.
Bake the chicken for 1 hour 30 minutes to 1 hour 40 mins (in a fan oven if possible). If by that time the skin is not very browned and crispy broil an extra 5-10 minutes.
Bake the stuffing next to the kitchen for about one hour, or until rice is done.
Serve with the stuffing and some mashed potatoes.
A general rule is to bake the kitchen 20 minutes for each pound adding additional 15 minutes to the total time