Please enter the email you’re using for this account.
2 chickens, quartered
2 onions, sliced
1/2 a medium challah, soaked, squeezed and processed
1 onion, sliced
3 cloves garlic, sliced
1 celery stalk, sliced
1/4 a parsley root, cubed
2 tablespoons oil
1 egg
pinch of salt
dash of pepper
1/4 teaspoon parsley flakes or 2 stems fresh parsley
1/3 cup oil
1 teaspoon paprika
1 teaspoon garlic powder
Sauté vegetables in oil until soft.
Process vegetables and combine with challah, egg and spices, mixing well.
Lifting skins lightly, place one tablespoon stuffing under skin.
Combine basting ingredients and spread onto chicken.
Bake, covered, for two and a half hours at 400 degrees Fahrenheit. Uncover for the last 15 minutes.
Place sliced onions into a 10- x 16-inch pan. Arrange the stuffed chicken quarters over onions.
Styling and Photography by Hadassah Baalness
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation