Dried currants, walnuts, and matzoh meal make for a rich and savory stuffing for Passover roast chicken.
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
- 5 Tablespoons olive oil
- 5-pound chicken, including gizzard and liver
- 1 cup matzoh meal
- 1-2/3 cups dry white wine
- 3 eggs, lightly beaten
- 1/2 cup (2 ounces) walnuts, coarsely chopped
- 2 cups dried currants
- Salt and freshly ground black pepper to taste
- Juice from 1 lemon
Preparation:
Preheat the oven to 350 degrees F.
In a saute pan over medium heat, heat 2 tablespoons of the oil. Add the gizzard and sear on all sides. Add the liver and sear on all sides. Transfer the gizzard and liver to a cutting board, chop finely and transfer to a large bowl. Add the matzoh meal, 1/3 to 1/2 cup of the wine, the eggs, walnuts, and currants and mix to combine. Add 2 tablespoons of the remaining oil, season with salt and pepper and mix to combine.
Stuff the matzoh mixture loosely into the chicken cavity, reserving any remaining stuffing. Rub the chicken with the remaining 1 tablespoon oil and the lemon juice, then season with salt and pepper to taste. Place the bird on a rack in a roasting pan.
Roast the chicken, basting occasionally with the remaining wine and drippings, until the juices run clear and the chicken registers 160 degrees on an instant-read thermometer, about 1-1/2 hours. Place any remaining stuffing in the roasting pan during the last 15 minutes of roasting.
Transfer the chicken to a platter and set aside to rest for 8 to 10 minutes. Transfer the stuffing to a bowl. Carve and serve.
Yield: 4 to 6 servings
Per serving: 498 calories, 13 gm protein, 82 gm carbohydrates, 11 gm fat, 185 mg cholesterol, 2 gm saturated fat, 139 mg sodium, 6 gm dietary fiber
Recipe Source: Sephardic Journeys: Jewish Flavors of the Mediterranean by Joyce Goldstein (Chronicle)
Reprinted with permission.
In a saute pan over medium heat, heat 2 tablespoons of the oil. Add the gizzard and sear on all sides. Add the liver and sear on all sides. Transfer the gizzard and liver to a cutting board, chop finely and transfer to a large bowl. Add the matzoh meal, 1/3 to 1/2 cup of the wine, the eggs, walnuts, and currants and mix to combine. Add 2 tablespoons of the remaining oil, season with salt and pepper and mix to combine.
Stuff the matzoh mixture loosely into the chicken cavity, reserving any remaining stuffing. Rub the chicken with the remaining 1 tablespoon oil and the lemon juice, then season with salt and pepper to taste. Place the bird on a rack in a roasting pan.
Roast the chicken, basting occasionally with the remaining wine and drippings, until the juices run clear and the chicken registers 160 degrees on an instant-read thermometer, about 1-1/2 hours. Place any remaining stuffing in the roasting pan during the last 15 minutes of roasting.
Transfer the chicken to a platter and set aside to rest for 8 to 10 minutes. Transfer the stuffing to a bowl. Carve and serve.
Yield: 4 to 6 servings
Per serving: 498 calories, 13 gm protein, 82 gm carbohydrates, 11 gm fat, 185 mg cholesterol, 2 gm saturated fat, 139 mg sodium, 6 gm dietary fiber
Recipe Source: Sephardic Journeys: Jewish Flavors of the Mediterranean by Joyce Goldstein (Chronicle)
Reprinted with permission.
