Perfect Roast Chicken Stuffed with Spicy Matzoh Brei

Passover

KosherEye.com

stuffed-chicken

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!

Ingredients:

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

Directions:

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

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Passover

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