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
1roasting chicken, including gizzard and liver, about 5pounds
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 2tablespoons of the olive oil in a sauté pan over