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2 chickens, quartered
2 onions, sliced
1/2 a medium challah, soaked, squeezed and processed
1 onion, sliced
3 cloves garlic, sliced
1 celery stalk, sliced
1/4 a parsley root, cubed
2 tablespoons oil
1 egg
pinch of salt
dash of pepper
1/4 teaspoon parsley flakes or 2 stems fresh parsley
1/3 cup oil
1 teaspoon paprika
1 teaspoon garlic powder
Sauté vegetables in oil until soft.
Process vegetables and combine with challah, egg and spices, mixing well.
Lifting skins lightly, place one tablespoon stuffing under skin.
Combine basting ingredients and spread onto chicken.
Bake, covered, for two and a half hours at 400 degrees Fahrenheit. Uncover for the last 15 minutes.
Place sliced onions into a 10- x 16-inch pan. Arrange the stuffed chicken quarters over onions.
Styling and Photography by Hadassah Baalness
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