Chicken w/Orange Stuffing - meat

Posted by : Karen Selwyn

This is a recipe I have developed by combining the most appealing
aspects of Bert Greene's "Roast Chicken with Oranges" (KITCHEN BOUQUETS)
and Josephine Bacon's "Off Memooleh Betapoozim/Chicken Stuffed with
Oranges" (COOKING THE ISRAELI WAY).  I further adapted it for Passover
by substituting matzo meal for bread cubes and potato starch for
cornstarch.

Karen Selwyn

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Chicken with Orange Stuffing (KLP)

1 roasting chicken (about 3 1/2 lbs)
1 clove garlic, split
3 small oranges
1 cup matzo meal
1/2 cup celery, thinly sliced
1/4 cup pareve margarine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 sprigs fresh tarragon, chopped (1/4 teaspoon dried tarragon)
2 sprigs fresh rosemary, chopped (1/4 teaspoond dried rosemary)
10 tablespoons chicken stock
1/8-1/4 cup white wine vinegar (see note)
2-3 tablespoons sugar
1 1/2 cups chicken stock
1 tablespoon potato starch
salt and freshly ground pepper

Pre-heat oven to 375 degrees.

Sprinkle chicken cavity and skin with salt and pepper. Rub chicken
cavity and skin with split garlic clove.

Using a zester or vegetable peeler, remove orange part only of peel of
one of the oranges.  If using a vegetable peeler, cut peel into slives
and reserve.  Squeeze juice from the orange.  Peel remaining two
oranges, break into segments and cut into bite-sized chunks.  If
necessary, remove seeds.

Combine matzo meal, celery, margarine, the measured salt and cayenne
pepper, and half the tarragon and rosemary.  Spoon mixture into chicken;
truss cavity.  Roast chicken for until meat thermometer registers
doneness, basting every half hours with the 10 tablespoon measure of
chicken stock.

Meanwhile combine the smaller quantities of vinegar and sugar in a heavy
saucepan.  Heat until sugar dissolves.  Add the 1 1/2 cups chicken
stock; boil until reduced by half.  Reduce heat; stir in reserved orange
juice and remaining tarragon and rosemary.  Simmer 10 minutes.  

Remove chicken to serving platter.  Keep warm. Stir pan juices into
small measuring cup containing the potato starch.  Blend well to
dissolve any lumps.  Gradually, whisk pan dripping mixture into saucpan
with orange juice-stock mixture.  Bring mixture to a boil over
medium-high heat, stirring constantly.  Cook until thickened.  Add the
reserved orange peel.  Taste sauce and, if desired, season with salt and
pepper; add remaining vinegar and sugar, if desired. Serve sauce
separately.

Note: Rokeach makes a KLP wine vinegar, however my store only carries
the red wine vinegar each year.  Since white wine vinegar is called for,
I substitute lemon juice.

Cayenne pepper may be used in place of regular pepper for a spicier,
Yemenite influence.

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