Roast stuffed chicken

Yield: 4 Servings

Measure Ingredient
200 grams (6-7 oz.) ground beef
½ cup Uncooked rice
1 large Onion; chopped
2 Cloves garlic; minced
½ teaspoon Cinnamon
Salt to taste
1 tablespoon Celery leaves; chopped
1 tablespoon Parsley; chopped
1 Chicken; about 750 gr - 1 kilo (1-1/2 - 2 lb)
Pepper to taste
1 tablespoon Olive oil
1 medium Onion; sliced
1 large Tomato; sliced
¼ cup Margarine [original recipe calls for butter]

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 ..." In a mixing bowl, combine the chopped beef, rice, chopped onion, garlic, cinnamon and a dash or two of salt. Mix well. In a skillet, melt the margarine, and saute' the mixture until the meat is browned. Add the celery and parsley and continue to saute' for 5 minutes more. Remove from the heat and let cool.

Stuff the chicken with the mixture and sew closed. Season the chicken lightly with salt and pepper and then brush with olive oil.

In a roasting pan, arrange the slices of onion and tomato and on these place the chicken. Place in a medium oven and turn the chicken occasionally during roasting. Baste periodically.

When the chicken is light brown, remove it from the pan and place on a preheated serving platter. With a large spoon, skim the fat off the liquids in the baking pan and pour the remaining liquids into a small saucepan.

Bring to a boil, season to taste with salt and pepper, and pour into a gravy bowl. 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, .

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