Czech Stuffed Chicken
- Total Time
- 3 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- ½loaf hallah or other soft white bread (about 8 ounces)
- 1medium onion, diced (1 cup)
- 2tablespoons vegetable oil
- 16-pound roasting chicken with its liver
- ½cup mushrooms, finely chopped
- ¼cup parsley, finely chopped
- ¼teaspoon dried oregano
- Salt and freshly ground pepper to taste
- ¼cup pine nuts, roasted, or ¼ cup chopped walnuts
- 1Granny Smith or other tart apple, peeled and chopped
- Juice of 3 oranges (about 1 cup)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
699 calories; 46 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 11 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 47 grams protein; 1042 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Soak the bread briefly in lukewarm water and squeeze until dry.
- Step 3
Saute the onion in the oil until soft.
- Step 4
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.
- Step 5
Stuff filling into the neck and cavity of the chicken; sew or truss closed. Lightly sprinkle outside of the chicken with salt.
- Step 6
Place in a roasting pan, and bake in the oven for 1½ 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.
Tip
- Traditionally, Czech Jews made this with duck or goose.
Private Notes
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Cooking Notes
jd
I'm assuming they forgot to say "cube the bread" after soaking/squeezing bit.
Carolb
Wonderful stuffing! First time made as recipe with challah minus liver with walnuts, second time with sour dough challah. Not sure which I like better, both delicious!
Carolb
Wonderful stuffing! First time made as recipe with challah minus liver with walnuts, second time with sour dough challah. Not sure which I like better, both delicious!
jd
I'm assuming they forgot to say "cube the bread" after soaking/squeezing bit.
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