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 * * * * * * * * 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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