Meat / Recipes

Herb stuffed chicken

Three three-day yom tovs equals 18 meals. For those friends of mine who aren’t accustomed to observant Jewish life, that’s like cooking (and eating) 18 Thanksgiving meals. In three weeks.

As we scurry to make menu, after menu, after menu–we’re all inevitably thinking, “How many times can we eat chicken?”

Alas, here’s a chicken dish that both easy and delicious enough to eat over and over. Maybe not 18 times, but a dozen, for sure.

And did I mention that the schedule is the same in 5775 and 5776?

HERB STUFFED CHICKEN
1 whole fryer chicken
1 lemon
4 cloves garlic
1 shallot
A combination of any fresh herbs: 3 sprigs rosemary (a must!), basil, chives, tarragon, oregano, marjoram, etc.
3 T olive oil
t kosher salt
freshly ground pepper
t paprika

Prepare the fryer by cutting off the neck, wings (optional) and extra skin. It’s gross, I know. Toss the skin and save the other parts for chicken soup. Rinse the chicken and place it in a covered dish where the chicken just fits (I use a round pyrex). Open the legs and stuff in the whole peeled shallot, crushed garlic, cut lemon and whole sprigs of herbs. Add the spices to the top and drizzle with olive oil. Bake covered at 350 for 2 hours, untouched. The chicken cooks in it’s juices and will fall of the bone when ready. Serve it carved in pieces with new fresh herbs and save the rest of the bones for soup.

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