2 whole chickens, about 1.3 kg each (each)
1/3 cup vegetable oil for frying
1 1/2 cups water
2 cups white wine
1 large carrot, peeled and sliced into thin rounds
2 sprigs of fresh parsley, chopped
Salt and black pepper to taste
1 nutmeg pit
4 bay leaves
1/2 cup orange juice
2 tablespoons cornstarch
2 oranges, divided into segments
For the stuffing:
4 chicken livers
1 large onion
2 eggs
2 tablespoons vegetable oil for frying
6 tablespoons matzah meal
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
2 whole chickens, about 1.3 kg each (each)
1/3 cup vegetable oil for frying
1 1/2 cups water
2 cups white wine
1 large carrot, peeled and sliced into thin rounds
2 sprigs of fresh parsley, chopped
Salt and black pepper to taste
1 nutmeg pit
4 bay leaves
1/2 cup orange juice
2 tablespoons cornstarch
2 oranges, divided into segments
For the stuffing:
4 chicken livers
1 large onion
2 eggs
2 tablespoons vegetable oil for frying
6 tablespoons matzah meal
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
For the stuffing: fry the chicken livers and onion in vegetable oil
Chop everything up and mix with matzah meal, adding the remaining ingredients, including the raw eggs and stuff the chickens
Prepare the chickens: fry the chickens on all sides in vegetable oil
Place them in a baking dish
Season with salt and black pepper to taste
Add water, white wine, carrot, parsley, nutmeg, bay leaves, and simmer in the oven at moderate heat for about 45 minutes, basting occasionally with the sauce
Dissolve the cornstarch in orange juice and add it to the sauce in the baking dish
Bake for another hour or until the chicken is cooked, or about 1-2 hours total
Cut each chicken into 6 pieces and arrange them on a platter
Garnish with orange segments
Serve with boiled potatoes and the sauce
Serves 12.
