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Chicken Stuffed With Kasha Recipe
|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)|
Serving size: Complete recipe
Calories 4319 Calories from Fat 2069
% Daily Value*
Total Fat 230 g353.1%
Saturated Fat 63.2 g316%
Trans Fat 0 g
Cholesterol 1237.6 mg
Sodium 1495.1 mg62.3%
Total Carbohydrates 197 g65.6%
Dietary Fiber 26.9 g107.7%
Sugars 3.6 g
Protein 341 g681%
Vitamin A 106.2% Vitamin C 5.2%
Calcium 25.8% Iron 107.9%
*Based on a 2000 Calorie diet
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.