Stuffed Roast Chicken for Passover is a traditional Jewish recipe for a classic roast chicken stuffed with a mix of matzoh meal, walnuts and currants moistened with dry withe wine and bound with eggs that's typically served for Passover. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Stuffed Roast Chicken for Passover.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic style of roasting a chicken stuffed with a mix of currants, walnuts and matzoh meal that is typically served for Passover.
Ingredients:
5 tbsp olive oil
1 chicken (about 2.25kg) including gizzard and liver
140g matzoh meal (finely-ground matzoh bread)
400ml dry white wine
3 eggs, lightly beaten
60g walnuts, coarsely chopped
280g dried currants
salt and freshly-ground black pepper
juice of 1 lemon
Method:
Add 2 tbsp of the olive oil to a frying pan set over medium heat. Add the gizzard and sear on al sides before adding the liver and again searing on all sides. Transfer the gizzards and liver to a cutting board then chop finely before adding to a large bowl. Add the matzoh meal along with 100ml of the wine, the walnuts, eggs and currants. Mix thoroughly to combine then add 2 tbsp of the remaining oil. Season with salt and freshly-ground black pepper and mix to combine.
Use the resultant mixture to loosely stuff the chicken's body cavity (reserve any remaining chicken). Now rub the chicken all over with the remaining oil and the lemon juice. Season liberally with salt and black pepper then set the bird on a rack in a roasting tin.
Transfer the bird to an oven pre-heated to 170°C and roast for about 90 minutes, basting regularly with the remaining wine. Place any remaining stuffing in the roasting tin during the final 15 minutes of cooking. When done, the bird's juices will run clear when it's pierced in the thickest part of the thigh and a meat thermometer inserted into the bird will register 80°C.
When done, transfer the chicken to a warmed plate and set aside to rest for about 8 minutes. Transfer the stuffing to a bowl then carve the bird and serve.
