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Roast Chicken with Vegetable Stuffing - meat

Posted by : Karen Selwyn

Zeidler recommends making extra stuffing to make stuffed peppers or
zucchini later in the week.

Karen Selwyn

*   *   *   *   *   *   *

Roast Chicken with Vegetable Stuffing

2 (3-pound) chickens 
Vegetable stuffing (see recipe) 
1/4 cup olive oil
2 onions, thinly sliced 
4 garlic cloves, peeled and minced (optional) 
2 carrots, peeled and thinly sliced 
2 cups KLP dry white wine (approximately) 
4 tomatoes, peeled and chopped 
6 small sprigs fresh rosemary or thyme 
Salt 
Freshly ground black pepper 
2 oranges, thinly sliced (optional) 

Clean chickens; pat dry with paper towels. Lightly spoon cooled stuffing
into chickens; do not pack tight. Close with needle and thread or
skewers. 

Heat oil in a large, ovenproof Dutch oven. Add onions, garlic and
carrots; saute 5 minutes. Add 2 cups wine, tomatoes and rosemary.
Arrange stuffed chickens in mixture in Dutch oven. Bring to a boil;
simmer 5 minutes. Season with salt and pepper to taste. Baste with
onion-wine mixture to coat chicken. 

Cover and bake in a preheated 350-degree oven for 1 1/2 hours, or until
chicken is tender, basting occasionally. Add additional wine if liquid
evaporates. 

Remove stuffing from chickens; transfer stuffing to serving bowl. Carve
chickens; arrange slices, legs and wings on large platter. Garnish with
orange slices. 

Yield: 10 servings. 

Vegetable Stuffing:

1 cup orange juice 
1/2 cup raisins 
1/4 cup olive oil 
3 onions, finely chopped 
3 garlic cloves, peeled and minced (optional) 
4 ribs celery, finely chopped 
1 bunch carrots (about 1 pound), peeled and grated 
1 parsnip, peeled and grated 
2 large zucchini, unpeeled and grated 
1/2 cup minced fresh parsley 
1 tablespoon grated orange peel 
2 tablespoons matzo meal (approximately) 
2 tablespoons potato starch (approximately) 
Salt 
Freshly ground black pepper 

Heat orange juice in a small saucepan. Remove from heat; add raisins.
Let stand 30 minutes. 

Heat oil in a large, heavy skillet. Add onions and garlic; saute until
soft. Add celery, carrots, parsnip and zucchini; toss. Saute 5 minutes,
or until vegetables begin to soften. 

Drain raisins, reserving orange juice. Add raisins to skillet along with
parsley and orange peel. Mix thoroughly; simmer 5 minutes. Blend in 2
tablespoons matzo meal, 2 tablespoons potato starch and enough reserved
orange juice to moisten. Mix well. Add enough additional matzo meal and
potato starch, a little at a time, to obtain a moist, soft texture.
Season to taste with salt and pepper. 

Let cool; cover with plastic wrap. Refrigerate until ready to stuff
chickens. 

Makes enough stuffing for 2 chickens. Excess stuffing can be spooned
into a greased casserole dish and baked in a preheated 325-degree oven
for 30 minutes, or until done. 

Source: "A Passover Seder With Israeli Flavor"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-lin edition), 4/17/89

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