Roast Chicken with Helzel Stuffing
Roast Chicken with Helzel Stuffing

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roast chicken with helzel stuffing. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

After roasting, the bird should be golden brown. Serve the chicken with a spoonful of helzel, plenty of mushroom gravy, and vegetables. Helen's roast potatoes and/or potato kugel are essential. Season with salt and pepper and stuff inside chicken.

Roast Chicken with Helzel Stuffing is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Roast Chicken with Helzel Stuffing is something that I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Roast Chicken with Helzel Stuffing:
  1. Make ready For the chicken:
  2. Prepare 1 large chicken, about 2.25 kg
  3. Prepare 1 onion, peeled and coarsely chopped
  4. Take 1 cup cold water
  5. Get For the helzel:
  6. Make ready 100 g medium matzo meal
  7. Take 100 g plain flour
  8. Prepare 75 g hard margarine, cut into small cubes
  9. Take 1 onion, grated, with most of the juice squeezed out
  10. Make ready 1 1/2 teaspoons salt
  11. Get 1/2 teaspoon white pepper
  12. Take For the gravy:
  13. Prepare 250 g thinly sliced chestnut or button mushrooms
  14. Make ready Chicken stock from the roasting tin or cubes as required
  15. Take 1 tablespoon plain flour
  16. Make ready 1 teaspoon cornflour mixed with 25 ml cold water (optional)
  17. Get Vegetable oil for frying
  18. Prepare Salt and white pepper

Add the juices from the roasting tin, top up with chicken stock if necessary, and stir well. Remove the chicken and stuffing from the oven. While the chicken rests, set the table and finish your side dishes. Serve the gravy with the chicken.

Steps 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.

While the chicken rests, set the table and finish your side dishes. Serve the gravy with the chicken. Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Roast Chicken and Stuffing, the Right Way If you like to make your stuffing ahead of time, that's fine.

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