RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Roast Chicken with Vegetable Stuffing - meat
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
