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From the JNF Kitchen: Johnny Stern's stuffed chicken from Israel
The family-owned winery, established in 2004, is located on one of the mountain peaks in Kibbutz Tuval and currently produces around 25,000 bottles of wine a year. The wines are highly praised and win awards both locally and internationally.
Stern Winery is a member of Western Galilee Now, a consortium of small businesses in the region and a JNF partner organization in helping bring food, culture and business to Israel's North.
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to firstname.lastname@example.org or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
One whole chicken, cleaned
3/4 cup olive oil
A healthy pinch each of salt, pepper, and sweet paprika
3 slices of challah bread, cut into small pieces
3/4 cup water
4-5 green onions, chopped
1 Tbsp soup consomme
Salt and pepper to taste
Preheat the oven to 400 degrees.
Mix together the oil and spices, and coat the chicken with the mixture.
Mix the rest of the ingredients and stuff the chicken.
Place the chicken in the oven for 20 minutes.
Remove and re-baste the chicken with the liquids.
Lower heat to 350 and place chicken back in the oven.
Roast for 1.5 hours, longer for a larger chicken.
Don't forget to enjoy with a glass of red wine, preferably Stern's wine!