Baked stuffed chicken

Yield: 4 Servings

Measure Ingredient
1 Chicken; about 1-1/2 kilos (3-1/2 lb)
225 grams (7+ oz.) chopped beef
1 large Onion; chopped
4 Cloves garlic; chopped
1 Lemon; rind of, chopped
6 tablespoons Half-cooked rice
85 grams (3 oz.) chopped almonds
2 tablespoons Parsley; chopped
1½ teaspoon Salt
1½ teaspoon Pepper
½ cup Oil
2 teaspoons Sweet paprika

From: Ruth Heiges <heiges@...>

Date: Fri, 2 Aug 1996 20:03:33 +0300 (IDT) The following are from today's (August 2, 1996) edition of the Jerusalem POST. This food writer, Daniel Rogov, is known for printing a lot of non-kosher recipes (to the dismay of a lot of JP readers), so I will spare you the French recipe (which uses goat cheese!). In all cases, I've changed butter to margarine and converted the metric measures to English approximations. These can be good anytime, but I'm thinking ahead to Rosh Hashana.

The writer notes: "Despite their drawbacks, even mass-produced chickens can be made tasty, and there is no better way to prepare a chicken than by stuffing it with ingredients that complement and highlight the natural flavor of the meat. Italians are particularly fond of stuffing their chickens with rice and celery; the French use celery and onions; Egyptians, Syrians and Jordanians rely heavily on the use of nuts ..." Clean the chicken well, discarding the excess fat. Sprinkle lightly inside and out with salt. Let stand for 1 hour and then rinse in running water. [I doubt whether this is necessary if one soaks it in salted water for koshering.] Pat dry with toweling.

In a bowl, mix together the chopped beef, onion, garlic and lemon rind. Add the rice, nuts and parsley and ½ tsp each of the salt and pepper. Mix well by hand and then saute' in a skillet with ¼ cup of the oil, sauteing until the onions are translucent.

With this mixture, stuff the cavity of the chicken. Sew closed.

Place the stuffed chicken inn a baking dish and sprinkle to taste with salt, pepper and sweet paprika. With a brush, coat the chicken lightly with some of the remaining oil. Place in an oven that has been preheated to 200 C/390 F and baste occasionally wit oil and the pan drippings. The chicken will be ready when it is nicely reddish brown. Serve hot.

Daniel Rogov, Jerusalem POST Magazine, August 2, 1996. ------ JEWISH-FOOD digest 295

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes