PASSOVER ROAST CHICKEN
A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
- Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted. Sprinkle with pepper and thyme.
- Bake 2 to 2-1/2 hours or until chicken is cooked through (165°F), basting occasionally.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 140 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
PASSOVER BAKED CHICKEN AND STUFFING
I got this recipe from my sister Sheila, who found it in a local newspaper over 45 years ago. It has been our traditional Passover meal even before our children were born, and everyone expects it now when they come to the Seder. It is delicious and simple. We double and even quadruple it, depending on how many people are expected.
Provided by Maggie in Florida
Categories Whole Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
- Add matzoh pieces and brown slightly.
- In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
- Spread the stuffing in the bottom of a large greased baking dish.
- Place the chicken on top of the stuffing and brush with melted fat (oil).
- Sprinkle with salt and pepper.
- Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
- Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.
MATZO-STUFFED ROAST CHICKEN FOR PASSOVER
Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.
Provided by Joyce Goldstein
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF.
- Remove the giblets from the chicken cavity. Warm 2 tablespoons of the oil in a small sauté pan over medium-high heat. Add the gizzard and heart and sear well on all sides. Add the liver and cook, turning as needed, for a few minutes longer. Transfer the giblets to a cutting board and chop finely.
- In a bowl, combine the matzo meal, 1/2 to 2/3 cup wine, the eggs, the walnuts, the currants, and the giblets. Add the remaining 2 tablespoons oil, season with salt and pepper, and mix well
- Spoon the stuffing into the chicken cavity loosely and sew or skewer closed. Reserve any extra stuffing. Rub the chicken liberally with oil and the lemon juice and sprinkle with salt and pepper. Place on a rack in a roasting pan.
- Roast the chicken, basting occasionally with the remaining wine and with the pan drippings, until the juices run clear when a thigh is pierced with a knife, about 1 1/2 hours. If you have stuffing that did not fit into the bird, put it in the roasting pan for the last 15 minutes of roasting, where it will cook and take on color.
- Transfer the chicken to a serving platter and let rest for about 10 minutes. Scoop out the stuffing into a serving bowl and carve the chicken.
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