Baked Chicken Stuffed With Kishke

Zesty Marinade (for 2-3 chickens)

• 1 pound mushrooms

Stuffed Chicken Rebbetzin Esther Winner

• 4 peppers diced
• 8 tomatoes diced
• 4 large onions diced
• 1 head of garlic minced
• 2 tablespoons salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 8 leaves basil diced
• ¼ -½ cup oil

Saute onions in oil for 15 minutes. Add remaining ingredients and simmer for 2-3 hours, stirring ingredients in the pot several times. After it has cooled, pour the mixture over the 5-pound chicken and marinade in the refrigerator for 24 hours.

Kishke Stuffing

• 1 cup oil
• 2 medium onions diced
• 4 carrot stalks sliced
• 4 celery stalks sliced
• ½ teaspoon pepper
• 2 teaspoons salt
• 2 teaspoons paprika
• 3 cups sifted flour

Combine all the vegetables and seasonings in food processor and blend for 2 minutes.

Pour the mixture into a large bowl. Add the flour and mix thoroughly. Fill the cavity of the chicken with the kishke stuffing. Place the chicken in a baking dish and pour remaining marinade over the chicken. Bake at 350 degrees 1 hour covered and an additional 1/2 hour uncovered.

To prepare chicken parts, marinate same as a whole chicken. Place the kishke mixture directly under the skin and bake 1 hour covered.

To prepare the cornish hen, add 1/2 cup semi sweet wine to the marinade and bake one hour covered. Serve one cornish hen per person.