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Categories:
chicken onions egg kasha chicken broth salt freshly ground black pepper celery mushrooms fresh parsley fresh sage chicken garlic potatoes apples carrots parsnips rosemary
Viewed: 29 - Published at: 2 years agoIngredients
- 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
- 1/2 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
Method
- 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 saute diced onion until golden.
- Remove from heat and set aside.
- 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.
- 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.)
- 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.
