Friday, April 10, 2009

Passover roast chicken with stuffing

This roast chicken recipe is great for anytime of the year, but it’s specifically designed for Passover because it uses matzo farfel for the stuffing. It can be assembled earlier in the day and then popped into the oven for an hour before serving.

Passover Roast Chicken with Stuffing

Olive oil
Onion, chopped
1 clove of garlic, chopped
2 stalks of celery, chopped
1/2 c chopped almonds
3 c matzo farfel

1 c chicken stock or soup
1 egg
1 t salt
Black pepper to taste

Roasting chicken, cut into serving size pieces

Saute the onion, garlic, and celery in oil until tender. Add nuts and farfel, and stir until lightly browned. Combine the stock through pepper in a small bowl and add to farfel mixture. Spread it out in a 9×13 baking dish. Season the chicken pieces with a dusting of ginger and paprika and arrange them over the stuffing. Roast for about 1 hour at 350 until the chicken is browned. Serves 4-6.

Image: Public Domain

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