Garlic Roast Chicken with Matzo Stuffing
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings | - |
| without skin | - |
| about | - |
| cal | 288 |
| pro | 11 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 29 g |
| fibre | 3 g |
| chol | 46 mg |
| sodium | 548 mg |
| potassium | 495 mg |
| % RDI | - |
| calcium | 4 |
| iron | 17 |
| vit A | 35 |
| vit C | 15 |
| folate | 13 |
Toasted whole wheat matzo gives this stuffing wonderful flavour and texture. If you have schmaltz (rendered chicken fat) on hand, substitute it for the oil in the stuffing for added flavour.
Ingredients
- 1 chicken, (3-1/2 to 5 lb, or 1.75 to 2.2 kg)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1 tsp paprika
- 2 tbsp potato flour
- 1 cup chicken broth
- Matzo stuffing:
- 2 sheets whole wheat matzo
- 2 tbsp vegetabIe oil, or schmaltz
- 1 large onion, chopped
- 2 rib celery, chopped
- Clove garlic, minced
- 1/4 cup chopped walnuts, toasted
- 1/4 cup raisins
- 1 cup chicken broth
- 1 egg
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Matzo Stuffing: Break matzo into bite-size pieces; spread on baking sheet. Bake in 400°F (200°C) oven until lightly toasted, 4 minutes. Transfer to bowl.
In skillet, heat oil over medium-high heat; sauté onion, celery and garlic until golden, about 10 minutes. Add to bowl. Add walnuts to bowl.
Meanwhile, in small bowl, soak raisins in boiling water for 5 minutes. Drain and add to bowl.
Whisk together chicken broth, egg, salt and pepper; stir into matzo mixture until combined. Let stand for 30 minutes.
Remove giblets and neck from chicken.
In small bowl, combine oil, garlic, thyme, salt, paprika and pepper; rub over inside and outside of chicken. Fill cavity with stuffing. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan. Pour ß cup (175 mL) water into pan. Place any additional stuffing in 4-cup (1 L) baking dish.
Roast chicken in 375°F (190°C) oven, basting occasionally, until meat thermometer inserted in thigh registers 185°F (85°C), 2 to 21/4 hours, adding up to 11/2 cups (375 mL) more water if pan becomes dry. Bake additional stuffing, uncovered, for 30 minutes, basting once with juices from chicken.
Remove stuffing from cavity to bowl; cover and set aside. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
Skim fat from pan juices. Sprinkle with potato flour; cook for 1 minute. Pour in chicken broth and any juices from chicken; boil, stirring, until thickened, about 2 minutes. Pour into warmed gravy boat. Serve with chicken and stuffing.
In skillet, heat oil over medium-high heat; sauté onion, celery and garlic until golden, about 10 minutes. Add to bowl. Add walnuts to bowl.
Meanwhile, in small bowl, soak raisins in boiling water for 5 minutes. Drain and add to bowl.
Whisk together chicken broth, egg, salt and pepper; stir into matzo mixture until combined. Let stand for 30 minutes.
Remove giblets and neck from chicken.
In small bowl, combine oil, garlic, thyme, salt, paprika and pepper; rub over inside and outside of chicken. Fill cavity with stuffing. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, on rack in roasting pan. Pour ß cup (175 mL) water into pan. Place any additional stuffing in 4-cup (1 L) baking dish.
Roast chicken in 375°F (190°C) oven, basting occasionally, until meat thermometer inserted in thigh registers 185°F (85°C), 2 to 21/4 hours, adding up to 11/2 cups (375 mL) more water if pan becomes dry. Bake additional stuffing, uncovered, for 30 minutes, basting once with juices from chicken.
Remove stuffing from cavity to bowl; cover and set aside. Transfer chicken to platter and tent with foil; let stand for 20 minutes before carving.
Skim fat from pan juices. Sprinkle with potato flour; cook for 1 minute. Pour in chicken broth and any juices from chicken; boil, stirring, until thickened, about 2 minutes. Pour into warmed gravy boat. Serve with chicken and stuffing.
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