Chicken Stuffed With Kasha
|Chicken||1 (To Fit Into Clay Baker)|
|Kasha||1 1⁄2 Cup (24 tbs)|
|Rendered chicken fat||2 Tablespoon|
|Margarine||2 Tablespoon (Fleischmann's)|
|Egg||1 , beaten|
|Water||1 Cup (16 tbs)|
|Carrot slices||5 (Raw)|
|Onion slices||2 (Raw)|
|Dry white wine||1⁄2 Cup (8 tbs)|
In a bowl mix the beaten egg or 1/4 cup Egg Beaters with the kasha to coat it thoroughly.
In a dry frypan, cook the mixture until egg is dry. (Mary says she thinks this is to seal the kasha.)
Then cook kasha in water in a saucepan with the chicken fat and butter.
Add salt and pepper.
Simmer, covered, until kasha is cooked.
Drain and stuff kasha into the chicken cavity.
Place chicken in clay baker, which has been presoaked in cold water.
Surround with uncooked vegetables and pour 1/2 cup wine over.
Cover baker and put into a cold oven.
Turn oven on to 450° and bake for 1 1/2 hours.
If chicken is not brown by the end of that time, cook uncovered for 10 mins.