CZECH STUFFED CHICKEN

Czech Stuffed Chicken image

Provided by Joan Nathan

Time 3h

Yield 8 servings

Number Of Ingredients 11

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Ingredients

1/2 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
1/2 cup mushrooms, finely chopped
1/4 cup parsley, finely chopped
1/4 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 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)

Steps:

Preheat the oven to 350 degrees.
Soak the bread briefly in lukewarm water and squeeze until dry.
Saute the onion in the oil until soft.
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.
Stuff filling into the neck and cavity of the chicken; sew or truss closed. Lightly sprinkle outside of the chicken with salt.
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.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 46 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 1042 milligrams, Sugar 6 grams, TransFat 0 grams