Garlic Roast Chicken with Matzo Stuffing
This recipe makes 6 servings
|Per each of 6 servings||-|
|total fat||15 g|
|sat. fat||3 g|
- Portion size: 4 to 6
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.
- 1 1chickenchickens, (3-1/2 to 5 lb, or 1.75 to 2.2 kg)
- 2 tbsp 2tbspolive oil
- 2 2garlic clovegarlic cloves, minced
- 1 tbsp 1tbspchopped fresh thyme
- 1 tsp 1tspsalt
- 1 tsp 1tsppaprika
- 2 tbsp 2tbsppotato flour
- 1 cup 1cupchicken broth Matzo stuffing:
- 2 sheets 2sheetswhole wheat matzo
- 2 tbsp 2tbspvegetabIe oil, or schmaltz
- 1 large 1largeonion, chopped
- 2 2rib celery, chopped
- Clove garlicCloves of garlic, minced
- 1/4 cup 1/4cupchopped walnuts, toasted
- 1/4 cup 1/4cupraisinraisins
- 1 cup 1cupchicken broth
- 1 1eggeggs
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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.