Stuffed Roasted Butterflied Chicken
1 Whole chicken 2 matzohs
Salt, to taste ½ c. chicken broth (hot)
1 t. olive oil ¼ - ½ sweet onion, diced
Pepper 2 ribs celery, diced
Aluminum Foil 2 T. oil
½ t. cumin
¼ t. turmeric
Oven 450° F. 1 egg, beaten
salt & pepper to taste
To make stuffing:
In a medium bowl crumble matzoh and cover with broth to soften. In a saucepan gently saute the onion and celery until golden and softened. Add matzo mixture and seasonings. Let cool. Stir in beaten egg.
Butterfly the chicken, flatten breastbone and tuck wings behind back. Rub skin with oil and sprinkle with pepper and a little salt.
Construct a foil bowl smaller than the chicken and place in a roasting pan. Spray with cooking spray. This bowl should be smaller than the chicken. Fill it with the stuffing and place the chicken on top. That way juices go into the stuffing but a lot of the fat drips around it..
Roast 30 minutes until it begins to brown … than rotate it and roast another 20-35 minutes longer until it is 160 in the thickest part of the breast and 165 in the stuffing.
Let rest 10 minutes before cutting and serving.
Optionally use a rice or wild rice stuffing.