INGREDIENTS

INSTRUCTIONS

From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Fri, 2 Aug 1996 20:03:33 +0300 (IDT)
A traditional Jewish recipe
The following are from today's (August 2, 1996) edition of the Jerusalem
POST. This food writer, Daniel Rogov, is known for printing a lot of
non-kosher recipes (to the dismay of a lot of JP readers), so I will spare
you the French recipe (which uses goat cheese!). In all cases, I've changed
butter to margarine and converted the metric measures to English
approximations. These can be good anytime, but I'm thinking ahead to Rosh
Hashana.
The writer notes: "Despite their drawbacks, even mass-produced chickens can
be made tasty, and there is no better way to prepare a chicken than by
stuffing it with ingredients that complement and highlight the natural
flavor of the meat. Italians are particularly fond of stuffing their
chickens with rice and celery; the French use celery and onions; Egyptians,
Syrians and Jordanians rely heavily on the use of nuts ..."
Place the prunes in a bowl and pour boiling water over to cover. Let stand
for 1 hour. With a slotted spoon, remove the prunes and set aside. Reserve
the liquid.
Cut away unwanted fat from the chicken and wash the chicken thoroughly
inside and out. Pat dry with toweling and sprinkle the cavity with 1 tsp of
the salt. Sprinkle the outside of the chicken with the remaining salt,
pepper and paprika. Loosely stuff the cavity with about 1/2 the prunes,
place in an ovenproof casserole and roast for 40 minutes in an oven that
has been preheated to 180 C/350 F, pasting frequently with the liquid from
the prunes. Add the remaining prunes to the casserole and continue roasting
until the chicken is done (about 40 minutes longer). Serve hot.
Daniel Rogov, Jerusalem POST Magazine, August 2, 1996.
JEWISH-FOOD digest 295
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”