Chicks w/Mushroom Stuffing - meat

Posted by : Miriam Podcameni Posvolsky

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

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