by Rose Beranbaum from Rose's Celebrations (no longer in print)
Roast chicken, simple and familiar as it is, remains one of the most perfectly pleasing meals. When stuffed with the spicy matzoh brei, it becomes elevated to special occasion status appropriate for the grandeur of a Seder. For me, a chicken should be aromatic with herbs, moist and juicy with crisp golden skin. I plan to prepare my recipe for matzoh brei stuffed chicken during the Passover week. But, my husband Elliott and I enjoy it so much, I doubt if I will wait until next Passover to make it again!
1 3.5 - 4 lbs. whole chicken, room temperature
1 large clove garlic, cut in half and peeled
1 tablespoon parve margarine, room temperature
1/2 teaspoon salt
Black pepper, freshly ground, a few grindings
Pinch or 2 of cayenne pepper
Matzoh Brie stuffing (see recipe below)
1 cup water
For the crispest skin, place the chicken on a rack, preferably V shaped, in a pan to catch any juices and allow it to sit uncovered in the refrigerator overnight.
Remove the chicken from the refrigerator 1 hour before roasting.
Preheat oven to 425°F. at least 15 minutes before roasting
Rub the chicken all over with the cut garlic and then rub it all over with the parve margarine. Sprinkle the chicken inside and out with, salt, pepper and a pinch or 2 of cayenne pepper. Spoon the stuffing into the chicken and secure the opening with a skewer.
Fold back the wing tips under the back. Leave the chicken untrussed*** and return it to the rack.
Place the chicken in the oven and baste every 15 minutes with the pan drippings. (Tilt the pan so that the drippings collect in one corner. Keep the oven door open as briefly as possible when basting.)
Roast 45 minutes. Turn over the chicken so that it is breast side down and continue roasting 15 minutes for a 3½ pound bird, 30 minutes for a 4 pound bird. An instant read thermometer, inserted in the thigh, not touching the bone, should read 175°F to 180°F.
Leave the chicken on the rack for 15 to 30 minutes before carving so that it can reabsorb its juices and the skin remains crisp.
Skim as much fat as possible from the roasting pan and add the 1 cup of water. Bring it to a boil on top of the range, stirring to release the browned bits from the roasting pan. Boil, stirring constantly, until reduced to 1/3 cup. Pour it into a gravy boat and serve it on the side.
Southwestern Matzoh Brei
3 squares of matzoh
2 tablespoons unsalted parve margarine
2 1/2 cups chopped onion (1 medium)
1 fresh jalapeno pepper, minced
2 pinches of sugar
2 teaspoons fresh garlic minced (2 medium cloves)
2 large eggs
2 tablespoons water
1/4 teaspoon salt
2 grindings of pepper
Fresh cilantro, torn, to taste
Into a medium bowl, break the matzoh into pieces, about 1" in size. Cover the matzoh with warm water and allow it to sit for a few minutes until it is soft. Drain away the water, gently pressing out any excess from the matzoh.
In a skillet, over medium heat, melt the margarine and fry the onion and jalapeno pepper, sprinkled with the sugar, stirring occasionally, until the onion begins to brown. Add the garlic and fry for one minute or until it softens. Add the matzoh and fry for about 3 minutes to dry it slightly.
In a medium bowl, beat the egg with the water, salt and pepper. (Add the cilantro.) To use as a stuffing, spoon the hot matzoh mixture into the egg mixture and stir until incorporated. Spoon it into the cavity of the bird, without packing it in.
To use as a brunch dish, add the egg mixture to the matzoh in the frying pan and fry on low heat, stirring often until the eggs are set. Remove at once to a serving dish.
Yield: Chicken: 3-4 servings; Matzo Brei - stuffs one 4-lb chicken or serves 2 when not used for stuffing.
*** Untrussed (to not tie), chicken browns more evenly.
Recipes: Passover, Poultry, Chicken, Kosher