Passover Baked Chicken and Stuffing

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READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup celery, chopped
  • 1
    cup onion, minced
  • 12
    cup coarsely chopped nuts (I use walnuts)
  • 6
    tablespoons chicken fat (I use oil)
  • 5
    matzohs, broken in small pieces
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 2
    teaspoons paprika
  • 1
    egg, beaten
  • 1
    cup chicken consomme
  • 2
    whole chickens, split in half (broilers)
  • fat (oil)
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
  • Add matzoh pieces and brown slightly.
  • In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
  • Spread the stuffing in the bottom of a large greased baking dish.
  • Place the chicken on top of the stuffing and brush with melted fat (oil).
  • Sprinkle with salt and pepper.
  • Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
  • Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.
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