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A menu from the Froghaven Recipe Book

(print page and trim to 5" x 7" to add to your cookbook)

Polish Roast Chicken with Mushroom Stuffing

3-3 1/2 lb. chicken. Lightly rub chicken, inside and out, with salt. Fill cavity with stuffing. Lightly sprinkle paprika and pepper over outside of stuffed chicken. Place in roasting pan.

Cover and bake 2 hours @ 375o. Uncover; bake another 30 minutes or until juices run clear. NOTE:  Allow more time for a bigger bird.

2 cups dry white wine

1/4 teas freshly ground black pepper

3 tbsp butter

1/4 teas ground nutmeg

1 lb. fresh mushrooms, sliced

1/2 teas salt

1 chicken liver, minced

2 tbsp chopped fresh parsley

1 cup stale bread crumbs or croutons

2 eggs, beaten

Heat wine and 1 tbsp butter in a large skillet. Add mushrooms; cook over medium low heat until tender. Remove mushrooms and set aside. Add liver to juices. Cook medium low until tender. Remove liver (if you can) and set aside. Reserve cooking juices for gravy. Melt 2 tbsp butter in large skillet. Add stale bread; saute over medium heat until bread begin to brown. Let cool. Stir sauteed mushrooms, liver, pepper, nutmeg, salt and parsley into stuffing bread. Add beaten eggs. Lightly mix to combine.

Gravy for Polish Roast Chicken   page 2

1 tbsp Maggi seasoning

1 tbsp cornstarch

1/2 cup white wine

2 tbsp water

1 cup chicken broth or bouillon

In a small saucepan. combine mushroom-liver cooking juices, Maggi seasoning (I don't know what it is but if you have it, use it), wine and broth or bouillon. Blend cornstarch and water. Stir into gravy. Simmer over low heat, stirring constantly, 10 minutes or until thickened.

The correct Polish name is Kura z Pieczarkowym Nadzieniem, but in any language it is delicious. Small potatoes were added to the roasting pan. Halved brussel sprouts were steamed and added to serving platter with halved cherry tomatoes.

Modified from: Polish Cooking, Marianna Olszewska Heberle


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