Kasha-Stuffed Roast Chicken

Ingredients

• 4 tablespoons chicken fat or vegetable oil, plus additional for greasing pan
• 3 onions, 1 diced and 2 coarsely chopped
• 1 large egg
• 1 cup dry kasha
• 2 cups chicken broth or water
• Salt
• freshly ground black pepper
• ½ cup diced celery
• 1 cup sliced mushrooms, optional
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh sage
• 1 roasting chicken, 4 to 5 pounds
• 3 cloves garlic, minced
• 1 pound whole, unpeeled, small potatoes
• 3 tart apples, quartered and cored
• 4 carrots, peeled and cut into 3- to 4-inch chunks
• 4 parsnips, peeled and cut into 3- to 4-inch chunks
• 1 tablespoon chopped fresh rosemary leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1181 calories; 65 grams fat; 16 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 80 grams carbohydrates; 14 grams dietary fiber; 22 grams sugars; 69 grams protein; 325 milligrams cholesterol; 1339 milligrams sodium

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

Preparation

1. Preheat oven to 375 degrees. Grease a roasting pan and set aside. In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and sauté diced onion until golden. Remove from heat and set aside.
2. In a small mixing bowl, beat egg lightly and stir in kasha. Mix well to coat all grains. Place a dry heavy skillet over high heat. When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps. Continue to stir until egg has dried and kernels are browned and mostly separated. Add broth or water, and season with salt and pepper to taste. Bring to a boil. Add cooked onions, celery, mushrooms (if using), parsley and sage. Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
3. Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with kasha mixture. (Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
4. In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat. Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.

2 hours