Czech Stuffed Chicken

Ingredients

• ½ loaf hallah or other soft white bread (about 8 ounces)
• 1 medium onion, diced (1 cup)
• 2 tablespoons vegetable oil
• 1 6-pound roasting chicken with its liver
• ½ cup mushrooms, finely chopped
• ¼ cup parsley, finely chopped
• ¼ teaspoon dried oregano
• Salt and freshly ground pepper to taste
• ¼ cup pine nuts, roasted, or 1/4 cup chopped walnuts
• 1 Granny Smith or other tart apple, peeled and chopped
• Juice of 3 oranges (about 1 cup)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    877 calories; 59 grams fat; 15 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 62 grams protein; 292 milligrams cholesterol; 520 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat the oven to 350 degrees.
2. Soak the bread briefly in lukewarm water and squeeze until dry.
3. Saute the onion in the oil until soft.
4. For those observing Jewish dietary laws, broil the liver first to remove the blood. Dice the liver, and add to the onions along with the mushrooms, parsley, oregano, and salt and pepper to taste. Saute until the mushrooms are soft. Add the bread, pine nuts or walnuts and apples, and mix well. Let cool.
5. Stuff filling into the neck and cavity of the chicken; sew or truss closed. Lightly sprinkle outside of the chicken with salt.
6. Place in a roasting pan, and bake in the oven for 1 1/2 hours, or until the chicken is almost completely cooked. Pour the orange juice over the chicken, and continue cooking for another half-hour or until done.

• Traditionally, Czech Jews made this with duck or goose.

3 hours