Roast Chicken for Jewish Feast
Ingredients
- For stuffing
- 4 Matzo
- 125 milliliters Chicken broth (warmed)
- 1 Tbsp vegetable oil
- 1 onion
- 2 Celery
- salt
- peppers
- ½ tsp ground Cumin
- ¼ tsp Turmeric
- 1 Tbsp parsley
- 1 egg
- For chicken
- 1 about 1.6 kg Roasted Chicken (approximately 3 1/2 pounds)
- ½ lemon
- salt (to taste)
- peppers (to taste)
- 1 tsp ground Cumin
- ¼ tsp Turmeric
- 1 Tbsp vegetable oil
- 1 onion
- For latkas
- 500 grams peeled potatoes
- 100 grams peeled carrots
- 1 peeled onion
- 2 peeled garlic cloves
- 1 Tbsp Potato starch
- 2 eggs
- salt (to taste)
- peppers (to taste)
- ground paprika (to taste)
- vegetable oil (for frying)
Preparation steps
Break the matzo into small pieces and soak in a bowl along with the chicken broth. Peel the onion, finely chop finely. Finely chop the celery. Heat the oil in a large pan and sauté onion and celery until tender. Season with salt, pepper, cumin and turmeric. Continue to sauté until the mixture is golden brown. Remove from heat.
Drain the softened matzo and allow to cool slightly. Whisk parsley and egg together. Preheat the oven to 200°C (approximately 400°F). Rinse chicken, pat dry, remove giblets and excess fat. Rub it inside and out with lemon juice. Rub the outside with salt, pepper, olive oil, cumin, and turmeric.
Stuff the chicken with the filling and close the opening with toothpicks or kitchen string.
Place the chicken in a greased roasting pan and roast about 1 1/4- 1 1/2 hours in the oven. Occasionally baste chicken with the juices and add about 100 ml (approximately 1/2 cup) of water to the pan halfway through the roasting time. Remove the chicken from the roasting pan and keep warm in the oven at 80°C (approximately 175°F). Peel the onion, chop coarsely and simmer with gravy until soft. Puree the gravy and season to taste. Pour into a sauceboat for serving.
Blend garlic, onions, and carrots in a blender. Place mixture in a strainer and drain slightly. Grate the potatoes and squeeze excess liquid. Combine the potato liquid with potato starch. Add the eggs to the starch liquid. Add the remaining ingredients. Season to taste. Heat the oil in a pan and fry latkas until golden on both sides. Drain on paper towels and serve with the roasted chicken. Serve with applesauce, if desired.
