Recipe - Baked Stuffed Chicken

1 Chicken; about 1One half kilos
(3One half lb)
225 g (7+ oz.) chopped beef
1 lg Onion; chopped
4 Cloves garlic; chopped
1 Lemon; rind of, chopped
6 tablespoon Halfcooked rice
85 g (3 oz.) chopped almonds
2 tablespoon Parsley; chopped
1 One half teaspoon Salt
1 One half teaspoon Pepper
One half cup Oil
2 teaspoon Sweet paprika

From: Ruth Heiges heiges@post.tau.ac.il

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
nonkosher 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 massproduced 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 One half tsp each of the salt and pepper. Mix
well by hand and then saute' in a skillet with One fourth 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.

JEWISHFOOD digest 295

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.