Baked Stuffed Clams

The writer notes: "Despite their drawbacks, even mass-produced chickens can be made tasty, and there is no better way to prepare a chicken than by stuffing it with ingredients that complement and highlight the natural flavor of the meat. Italians are particularly fond of stuffing their chickens with rice and celery; the French use celery and onions; Egyptians, Syrians and Jordanians rely heavily on the use of nuts ..."

Clean the chicken well, discarding the excess fat. Sprinkle lightly inside and out with salt. Let stand for 1 hour and then rinse in running water. [I doubt whether this is necessary if one soaks it in salted water for koshering.] Pat dry with toweling.

In a bowl, mix together the chopped beef, onion, garlic and lemon rind. Add the rice, nuts and parsley and 1/2 tsp each of the salt and pepper. Mix well by hand and then saute' in a skillet with 1/4 cup of the oil, sauteing until the onions are translucent.

With this mixture, stuff the cavity of the chicken. Sew closed.

Place the stuffed chicken inn a baking dish and sprinkle to taste with salt, pepper and sweet paprika. With a brush, coat the chicken lightly with some of the remaining oil. Place in an oven that has been preheated to 200 C/390 F and baste occasionally wit oil and the pan drippings. The chicken will be ready when it is nicely reddish brown. Serve hot.

Daniel Rogov, Jerusalem POST Magazine, August 2, 1996. ------

JEWISH-FOOD digest 295