Description
A wonderful chicken recipe i plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in the new york times – an old hungarian hanukkah recipe adapted by mindel appel.
Ingredients
- Vegetable Oil
- Onions
- Mushroom
- Garlic Cloves
- Bread
- Egg
- Parsley
- Salt
- Black Pepper
- Sweet Hungarian Paprika
- Whole Chickens
- Green Beans
- Carrots
Instructions
- Preheat oven to 375 degrees
- In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic
- Saute until lightly browned, about 5 minutes
- Tear bread into large pieces and place in a bowl
- Sprinkle with enough water to thoroughly dampen it on all sides
- Allow to sit for 1 minute, then squeeze out as much water as possible
- In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture
- Season generously with salt, pepper and paprika to taste
- Divide stuffing into four equal portions
- Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin
- In a small bowl, combine remaining tablespoon oil with 1 / 2 teaspoon paprika and salt to taste
- Mix well and brush over chicken pieces, saving a bit for basting
- In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots
- Place chicken pieces skin-side up on vegetables
- Roast uncovered for 60 minutes, basting halfway through
- Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more
- To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken