Kasha-Stuffed Roast Chicken
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 4tablespoons chicken fat or vegetable oil, plus additional for greasing pan
- 3onions, 1 diced and 2 coarsely chopped
- 1large egg
- 1cup dry kasha
- 2cups chicken broth or water
- Salt
- freshly ground black pepper
- ½cup diced celery
- 1cup sliced mushrooms, optional
- 2tablespoons finely chopped fresh parsley
- 1tablespoon finely chopped fresh sage
- 1roasting chicken, 4 to 5 pounds
- 3cloves garlic, minced
- 1pound whole, unpeeled, small potatoes
- 3tart apples, quartered and cored
- 4carrots, peeled and cut into 3- to 4-inch chunks
- 4parsnips, peeled and cut into 3- to 4-inch chunks
- 1tablespoon chopped fresh rosemary leaves
Preparation
- Step 1
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 sauté diced onion until golden. Remove from heat and set aside.
- Step 2
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.
- Step 3
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.)
- Step 4
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 1½ hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.
Private Notes
Cooking Notes
The best part of the recipe are the vegetables and kasha stuffing, with lots left to bake. The apples melt and create a wonderful sauce. The cooking time is understated, however. Prep alone took 1.5 hours and the 4.5 lb chicken took 2 hours.
The best part of the recipe are the vegetables and kasha stuffing, with lots left to bake. The apples melt and create a wonderful sauce. The cooking time is understated, however. Prep alone took 1.5 hours and the 4.5 lb chicken took 2 hours.
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