This is a traditional East-/Central-European Jewish recipe
for Rosh Hashanah.
Chicken with Prune Stuffing
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
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