Name: Stuffed Roast Chicken for Passover (Kotopoulo Psito)
Yield: Serves 4 to 6
Cuisine: Turkey
Ingredients: 2 cups dried currants; ½ cup walnuts, coarsely chopped; 3 eggs, lightly beaten; 1⅔ cups dry white wine; juice of 1 lemon; salt and freshly ground black pepper; 5 tablespoons olive oil; 1 cup matzoh meal; 1 roasting chicken, including gizzard and liver, about 5 pounds

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Dried currants, walnuts, and matzoh meal make for a rich and savory stuffing for the Passover roast chicken. The recipe is based on one from the Greek community of Ioannina, as transcribed by Nicholas Stavroulakis in his wonderful The Cookbook of the Jews of Greece.

Ingredients

1 roasting chicken, including gizzard and liver, about 5 pounds
5 tablespoons olive oil

Method

Preheat the oven to 350 degrees F. Remove the gizzard and liver from the cavity of the chicken, then rinse the chicken and set aside. Warm 2 tablespoons of the olive oil in a sauté pan over