RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Chicks w/Mushroom Stuffing - meat
Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- -------- ------------------------------- 4 baby chickens (about 1 lb each) 1 lb mushrooms (2 different, kinds) -- chopped fresh or frozen (never canned) 2 cups breadcrumbs or matza meal 3 Tbsp olive oil 1/4 cup onion -- chopped 3 Tbsp parsley -- chopped 1 lemon 2 shallots 3 large basil leaves -- chopped 1/2 tsp rosemary 1/2 tsp oregano 1 bay leaf -- crumbled 2 cups chicken stock pinch cayenne salt and pepper -- to taste foil -- to wrap chickens 1. Bone chickens, leave skin on 2. Season with lemon, salt and pepper and chill 3 hours. 3. Cook onions in oil until transparent. . Stir in chopped shallots, crushed garlic and mushrooms. Season with salt and pepper and cook until liquid has evaporated. 4. Stir in dried herbs. Cook 1 minute. 5. Stir in breadcrumbs and cook 2 minutes. Remove from heat. Stir in parsley and basil.Add 1/4 cup chicken stock and stir to combine. Let cool 6. Remove chickens from the refrigerator and dry pieces well. 7. Oil 4 squares of foil. Place 1chicken, skin side down on ea. Place 2 to 3 T filling on top, and re-shape Close foil tightly around it to seal well 9. Place packages in an oiled pyrex and add 1/4 cup of stock. 10 Bake in a 425 F oven (pre heated) for 45 minutes.Adding more stock as needed. 11 Remove from oven and remove foil. Bake another 15 to 20 minutes or until golden brown. 12. Let cool a little andCut in half lenghtwise. Serve with sauce left in pyrex. Note: For Pesach, you can substitute ground Matza
