Roast Chicken with Helzel Stuffing
Roast Chicken with Helzel Stuffing

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, roast chicken with helzel stuffing. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roast Chicken with Helzel Stuffing is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roast Chicken with Helzel Stuffing is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have roast chicken with helzel stuffing using 18 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Roast Chicken with Helzel Stuffing:
  1. Make ready For the chicken:
  2. Get 1 large chicken, about 2.25 kg
  3. Make ready 1 onion, peeled and coarsely chopped
  4. Take 1 cup cold water
  5. Get For the helzel:
  6. Prepare 100 g medium matzo meal
  7. Make ready 100 g plain flour
  8. Make ready 75 g hard margarine, cut into small cubes
  9. Get 1 onion, grated, with most of the juice squeezed out
  10. Get 1 1/2 teaspoons salt
  11. Take 1/2 teaspoon white pepper
  12. Take For the gravy:
  13. Make ready 250 g thinly sliced chestnut or button mushrooms
  14. Make ready Chicken stock from the roasting tin or cubes as required
  15. Make ready 1 tablespoon plain flour
  16. Make ready 1 teaspoon cornflour mixed with 25 ml cold water (optional)
  17. Make ready Vegetable oil for frying
  18. Take Salt and white pepper
Instructions to make Roast Chicken with Helzel Stuffing:
  1. Preheat your oven to 180°C / 350°F / gas mark 4.
  2. In a bowl, loosely work together all of the helzel ingredients to form a coarse, crumble-like mixture.
  3. For ease, I stand the bird in the sink and spoon the helzel mix into the body cavity. The cavity should be loosely packed but well filled. You can secure the skin with wooden cocktail sticks or a skewer.
  4. If there is sufficient skin around the neck of the bird, you can also fill this cavity with helzel and sew it up with a needle and thread, otherwise cover with tinfoil. (In our house it is a treat to get the well-roasted, crispy skin with the cotton attached.) Any excess helzel can be cooked as below.
  5. Weigh the stuffed bird and use this cooking guide: 1.0 – 1.3kg: 1½ – 1¾ hours 1.3 – 1.8kg: 1¾ – 2 hours 1.8 – 2.7kg: 2 – 2¼ hours
  6. Rub the outside of the bird with oil and salt.
  7. Sit it on a wire rack, breast side down, over a roasting tin containing the cup of water and chopped onion.
  8. Roast for one hour, then turn it over and finish the cooking breast side up.
  9. While it’s roasting, make the gravy: fry the mushrooms in oil until they start to brown then combine them with a tablespoon of plain flour.
  10. Add the juices from the roasting tin, top up with chicken stock if necessary, and stir well.
  11. Bring to a boil. Thicken with the cornflour and water if you wish. Check the seasoning.
  12. Allow it to simmer, covered, for 15 – 20 minutes.
  13. After roasting, the bird should be golden brown. If the skin has not yet crisped, give it another 10 – 15 minutes at 200°C / 390°F / gas mark 6.
  14. Serve the chicken with a spoonful of helzel, plenty of mushroom gravy, and vegetables. Helen’s roast potatoes and/or potato kugel are essential. Find recipes for both of these at www.justnotkosher.com
  15. If you are cooking chicken portions (with nothing to stuff) and you’d like helzel alongside, wrap the mixture in a loose tinfoil parcel, secure the edges, and place in an oven dish half-filled with hot water.
  16. Cook at 180°C / 350°F / gas mark 4 for about 1½ hours, topping up the water as necessary.
  17. Remove from the oven, carefully drain off the water, open the parcel and serve as above.

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