Passover Roast Chicken Recipes

PASSOVER ROAST CHICKEN

Passover Roast Chicken image

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

Ingredients

3 matzos, broken into small pieces
1/2 cup chicken broth, warmed
3/4 cup dried apricots, finely chopped
1/4 cup (1/2 stick) margarine, divided
1 onion, chopped
2 stalks celery, chopped
2 eggs, lightly beaten
3/4 cup pecan pieces, toasted
2 Tbsp. matzo meal
1 whole chicken (about 5 lb.)
1/2 tsp. eachground black pepper and ground thyme

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

Passover Baked Chicken and Stuffing image

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

Ingredients

1/2 cup celery, chopped
1 cup onion, minced
1/2 cup coarsely chopped nuts (I use walnuts)
6 tablespoons chicken fat (I use oil)
5 matzohs, broken in small pieces
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons paprika
1 egg, beaten
1 cup chicken consomme
2 whole chickens, split in half (broilers)
fat (oil)

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

Matzo-Stuffed Roast Chicken for Passover image

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

Ingredients

1 roasting chicken with giblets (about 5 pounds)
4 tablespoons olive oil, plus more for rubbing
1 cup matzo meal
1 2/3 cups dry white wine, or as needed
3 eggs, lightly beaten
1/2 cup walnuts, coarsely chopped
2 cups dried currants
Salt and freshly ground black pepper
Juice of 1 lemon

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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