Stuffed Roast Chicken for Passover

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

Kotopoulo Psito

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

Asia
Turkey
Main course
Mediterranean
Passover

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