RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Mushroom-Stuffed Chicken - meat
4 baby chickens (about 1 lb each) 1 lb fresh mushrooms, mixed varieties 2 cups breadcrumbs (See note) 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 1 chicken, skin side down on each. 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 and cut in half lenghtwise. Serve with sauce left in pyrex. Note: For Pesach, you can substitute ground Matza
