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Kasha-Stuffed Roast Chicken

kept bydani00
recipe byThe New York Times
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Ingredients: 

4 tablespoons chicken fat or vegetable oil, plus additional for greasing pan
3 onions, 1 diced and 2 coarsely chopped
1 large egg
1 cup dry kasha
2 cups chicken broth or water
Salt and freshly ground black pepper
1/2 cup diced celery
1 cup sliced mushrooms, optional
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh sage
1 roasting chicken, 4 to 5 pounds
3 cloves garlic, minced
1 pound whole, unpeeled, small potatoes
3 tart apples, quartered and cored
4 carrots, peeled and cut into 3- to 4-inch chunks
4 parsnips, peeled and cut into 3- to 4-inch chunks
1 tablespoon chopped fresh rosemary leaves


 

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