Recipe: Roast Chicken with Matzo Stuffing, Spring Pea Puree and Natural Jus

chef biran bistrong offers a recipe for Roast Chicken with Matzo Stuffing, Spring Pea Puree and Natural Jus.

What’s for Dinner?

Roast Chicken with Matzo Stuffing, Spring Pea Puree and Natural Jus

NY Chef Brian Bistrong’s Passover Recipes

-Brian Bistrong of Braeburn Restaurant

Serves 4

Here’s a great recipe for Passover!

Roast Chicken with Matzo Stuffing, Spring Pea Puree and Natural JusIngredients for Chicken:

1 4-pound all natural chicken
1 lemon
1 shallot
1 sprig of thyme
1 rosemary
2 tbsp. dijon mustard
salt and pepper
3 tbsp. fines herbs
trussing string
2 tbsp. canola oil

Method:

1. Wash chicken. Stuff cavity with lemon wedges, shallot, thyme and rosemary sprigs.

2. Season bird well with salt and pepper. Rub Dijon all over bird.

3. Cover bird with fines herbs.

4. Heat sauté pan over medium high heat.

5. Truss chicken.

6. Add canola oil to pan and sear bird on all sides until golden. The key is to make sure the pan is hot before adding oil so the chicken will not stick.

7. Place chicken in roasting pan and roast in 350 degree oven for approx. 1 hour 15 minutes.

8. Remove from oven and allow to rest. Save juices.

*Note you can make a trivet from rolled up aluminum foil for the bird to roast on so it does not stick to bottom of pan.

Ingredients for Matzo Stuffing:

6 pieces matzoh, broken into 3-inch pieces.
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1/2 cup chicken stock
salt and pepper
1/4 tsp. Thyme, chopped
1 tbsp. parsley, chopped
1 tbsp. chives chopped
1/2 lemon, zested
2 tbsp. canola oil

Method:

1. Heat large pan over medium heat. Add canola oil. Sweat onion, celery and garlic.

2. Add matzo and mix well.

3. Add stock to moisten, season with salt and pepper. The amount of stock depends on

how wet you like the stuffing.

4. Finish with herbs and lemon zest.

Ingredients for Pea Puree:

2 cups fresh peas, hulled
1 cup pea leaves or shoots
2 cups chicken stock
salt and pepper to taste

Method:

1. Heat stock to boil.

2. Add peas and boil for one minute.

3. Add pea leaves, season with salt and pepper.

4. Puree in blender until smooth. Note you may not need all the stock.

5. Cool immediately and reserve until needed.

Plating:

1. Break chicken down and slice breast. Place some pea puree down on plate, add stuffing and some chicken on top. Finish with chicken jus.

2. You can make the chicken jus from the bones of the roasted bird, or by roasted some chicken bones adding mirepoix, covering with water and cook for 4-5 hours. This can be done ahead.

For more Passover recipes, click here

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