Stuffed Chicken Polonaise
kurcze z nadzieniem po polsku
Wash, dry, and salt 2 1/2-4 pound fryer-broiler
chicken inside and out and set aside. Break up 1-2 stale kaiser rolls (or other stale
white bread or rolls) into a bowl and cover with 1/2 cup milk. When they become soggy, run
them through a meat grinder together with 1 raw chicken liver.
Separately, cream 2-3
Tablespoons soft butter, adding 2-3 raw egg yolks one at a time and mixing constantly
until smooth and creamy. Combine bread & liver mixture with yolk & butter mixture
and fold in 2-3 egg whites beaten to a froth. Add 3 teaspoons finely chopped fresh dill
(or 2 Tablespoons dill and 1 Tablespoon parsley), season to taste with salt, pepper, and a
dash or 2 of nutmeg.
You may increase or decrease the amount of stuffing, depending on the
size of your chicken. Fill cavity no more than 1/2 to 3/4 full, since the stuffing will
expand during roasting. Don't worry if the dressing is much wetter and mushier than the
typical American-style bread stuffing, because that's how it's supposed to be.
roasting it will become light and fluffy. If you like this traditional Polish dressing,
make a little extra and also force a thin layer of it with a teaspoon under the skin of
the chicken's breast and legs. Sew up chicken.
Place chicken on rack in roasting pan, brush with butter, and roast in
pre-heated 375 degree Fahrenheit oven covered about 1 1/2 hours or until tender. Baste
frequently with butter and then with the pan drippings that form.
Serve it with tiny,
boiled new potatoes and cucumber & sour cream salad.