Joyce Goldstein

Stuffed Roast Chicken for Passover

Kotopoulo Psito

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean
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