Mother's Challah Stuffed
1 dried out
challah that you forgot you had and it went stale.
1 minced onion
1 bunch finely
minced FRESH parsley.
1/2 tsp. dried
1/2 tsp. dried
1/4 tsp. garlic
Salt and pepper
moisten, about 1 to 1 1/2 cups
Fry the onion in a
little bit of oil until clear. Mix in everything else and make
it is well distributed. Kvetch (squeeze) out any excess water
and you are ready
to get stuffed!
Stuffing the Chicken:
Wash out the cavity of a roasting chicken. LOOSELY stuff the
Tie the wings on to the body of the chicken.. This prevents them
or you can wrap the wings in tin foil for the same effect. Use
skewers and laced string to hold the stuffing in place. If when
the chicken is done the stuffing looks
a little messy, a fresh large sprig of parsley does wonders for
appearance. Cover the stuffing cavity with parsley sprigs! The
pulkalech (legs) can be tied to the tuchas (tail) of the
chicken. Poor thing!
Baking the Chicken:
Preheat the oven at 400F. Place the stuffed chicken in a
roaster. Cover. Put the roaster in the oven.
For the first 15 to 20 minutes cook at 400F. This sears in the
juices and the chicken will be nice and tender. Otherwise the
chicken gets rubbery. Now reduce the heat to 325F. The chicken
should roast for about 1 1/2 hours. DEPENDING
on the type of oven you have, it may be as long as 3 hours!! You
can tell if the chicken is done when you can move the tied
drumsticks back and forth easily!
If you stick a meat thermometer in you will break the skin and
the juices which collect directly under the skin will be lost.
FOREVER! If you want a crispier skin
on the chicken, take the cover off for the last 15 minutes of
cooking. Baste the chicken with its natural juices found on the
bottom of the roaster.
Serving the Chicken:
Line a serving platter with lettuce. Place chicken on the
lettuce on the serving plate. You can cut slices of lemon and
place down the center of the chicken.
The chicken can then be surrounded with alternating round slices
orange and lime. Another circle of sliced red, green and yellow
peppers would surround the chicken. The outer circle would
consist of alternating slices of tomatoes and cucumber.
Copyright 2009, Challah Connection