| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 200 |
g |
(6-7 oz.) ground beef |
| 1/2 |
c |
Uncooked rice |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Cinnamon |
|
|
Salt to taste |
| 1 |
tb |
Celery leaves; chopped |
| 1 |
tb |
Parsley; chopped |
| 1 |
|
Chicken; about 750 gr – 1 kilo (1-1/2 – 2 lb) |
|
|
Pepper to taste |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; sliced |
| 1 |
lg |
Tomato; sliced |
| 1/4 |
c |
Margarine [original recipe calls for butter] |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Fri, 2 Aug 1996 20:03:33 +0300 (IDT)
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 ..."
In a mixing bowl, combine the chopped beef, rice, chopped onion, garlic,
cinnamon and a dash or two of salt. Mix well. In a skillet, melt the
margarine, and saute' the mixture until the meat is browned. Add the celery
and parsley and continue to saute' for 5 minutes more. Remove from the heat
and let cool.
Stuff the chicken with the mixture and sew closed. Season the chicken
lightly with salt and pepper and then brush with olive oil.
In a roasting pan, arrange the slices of onion and tomato and on these
place the chicken. Place in a medium oven and turn the chicken occasionally
during roasting. Baste periodically.
When the chicken is light brown, remove it from the pan and place on a
preheated serving platter. With a large spoon, skim the fat off the liquids
in the baking pan and pour the remaining liquids into a small saucepan.
Bring to a boil, season to taste with salt and pepper, and pour into a
gravy bowl. 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:
“Religion: a mirage. Jesus: reality”