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Chicken with Prune Stuffing - meat

Posted by : Ruth Heiges

This is a traditional East-/Central-European Jewish recipe
for Rosh Hashanah.

Chicken with Prune Stuffing
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Serves: 4-6

3/4 kilo (25 oz.) pitted prunes
1 large chicken, 1-1/2 - 2 kilos (3 - 4 lb)
2 tsp salt
1 tsp sweet paprika
1 tsp black pepper
1/2 tsp oregano

Place the prunes in a bowl and pour boiling water over to 
cover. Let stand for 1 hour. With a slotted spoon, remove the 
prunes and set aside. Reserve the liquid.

Cut away unwanted fat from the chicken and wash the chicken 
thoroughly inside and out. Pat dry with toweling and sprinkle 
the cavity with 1 tsp of the salt. Sprinkle the outside of 
the chicken with the remaining salt, pepper and paprika.

Loosely stuff the cavity with about 1/2 the prunes, place in 
an ovenproof casserole and roast for 40 minutes in an oven that 
has been preheated to 180 C/350 F, basting frequently with 
the liquid from the prunes.

Add the remaining prunes to the casserole and continue roasting 
until the chicken is done (about 40 minutes longer). Serve 
hot.

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