Zesty Marinade (for 2-3 chickens)

  • 1 pound mushrooms
  • 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.