Recipe - Stuffed Chicken In Casserole

1 One half cup Smoked mullard breast; minced
[imagine smoked goose
breast or other smoked
meat could be substituted]
One half cup Bread crumbs
2 Cloves garlic; chopped
2 tablespoon Parsley; chopped
1 Egg; well beaten
Salt and pepper to taste
2 tablespoon Olive oil
2 tablespoon Margarine
1 Chicken; about 1One half kilos
(3One half lb)
1 cup Chicken stock
2 tablespoon Tomato puree
2 tablespoon Parsley; chopped

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 ..."

In a mixing bowl, combine the mullard breast, bread crumbs, garlic and
parsley. Add the beaten egg and mix well. With this mixture, stuff the
chicken and then sprinkle the exterior of the bird with salt and pepper.

In a flameproof casserole dish, melt the oil and margarine and in this
saute' the chicken until it is golden on all sides. Combine the tomato
puree and the chicken stock and pour over the chicken.

Cook in an oven that has been preheated to 150 C/300 F until the chicken is
tender. 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.