Roasted Stuffed Chicken for Passover

Roasted Stuffed Chicken for Passover is prepared with a delicious stuffing made from toasted matzo, garlic, toasted nuts and raisins. The recipe (adapted from Canadian Living Magazine) uses one whole chicken - feel free to double the recipe to serve a larger crowd. Read over all of the instructions before you begin.

Ingredients for Chicken:

• 1 chicken, (3-1/2 to 5 lb, or 1.75 to 2.2 kg)
• 2 tbsp. (25 mL) olive oil
• 2 garlic cloves, minced
• 1 tbsp. (15 mL) chopped fresh thyme
• 1 tsp. (5 mL) salt
• 1 tsp. (5 mL) paprika
• 2 tbsp. (25 mL) potato flour, for gravy
• 1 cup (250 mL) chicken broth, for gravy

• 2 sheets whole wheat matzo (regular matzo is also OK)
• 2 tbsp. (25 mL) vegetabIe oil, or schmaltz
• 1 large onion, chopped
• 2 rib celery, chopped
• Clove garlic, minced
• 1/4 cup (50 mL) chopped walnuts, toasted
• 1/4 cup (50 mL) raisins
• 1 cup (250 mL) chicken broth
• 1 egg
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

In skillet, heat oil over medium-high heat; sauté onion, celery and garlic until golden, about 10 minutes. Add to bowl with matzo. Add walnuts to same bowl.

Meanwhile, in small bowl, soak raisins in boiling water for 5 minutes. Drain and add to stuffing mixture.

Whisk together chicken broth, egg, salt and pepper; stir into matzo mixture until combined. Let stand for 30 minutes.

Prepare the chicken: Remove neck and giblets. In small bowl, combine oil, garlic, thyme, salt, paprika and pepper; rub over inside and outside of chicken. Fill cavity with stuffing. Tie legs together with kitchen string; tuck wings under back. Place chicken, breast side up, on rack in roasting pan. Pour 3/4 cup water into pan. Place any additional stuffing in 4-cup (1 L) baking dish.

Roast chicken in 375°F (190°C) oven, basting occasionally, until meat thermometer inserted in thigh registers 185°F (85°C), 2 to 2 1/4 hours, adding up to 1 1/2 cups (375 mL) more water if pan becomes dry. Bake additional stuffing, uncovered, for 30 minutes, basting once with juices from chicken.

Remove stuffing from cavity to bowl; cover and set aside. Transfer Roasted Stuffed Chicken to platter and tent with foil; let stand for 20 minutes before carving.

Skim fat from pan juices. Sprinkle with potato flour; cook for 1 minute. Pour in chicken broth and any juices from chicken; boil, stirring, until thickened, about 2 minutes. Pour into warmed gravy boat. Serve with chicken and stuffing.

Roasted Stuffed Chicken serves: 4-6

Adapted from source: http://www.canadianliving.com/food/garlic_roast_chicken_with_matzo_stuffing.php

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