Roast Chicken with Vegetable Stuffing

2 (3-pound) chickens
Vegetable stuffing (see recipe)
1/4 cup olive oil
2 onions, thinly sliced
4 garlic cloves, peeled and minced (optional)
2 carrots, peeled and thinly sliced
2 cups KLP dry white wine (approximately)
4 tomatoes, peeled and chopped
6 small sprigs fresh rosemary or thyme
Salt
Freshly ground black pepper
2 oranges, thinly sliced (optional)

Clean chickens; pat dry with paper towels. Lightly spoon cooled stuffing into chickens; do not pack tight. Close with needle and thread or skewers.

Heat oil in a large, ovenproof Dutch oven. Add onions, garlic and carrots; saute 5 minutes. Add 2 cups wine, tomatoes and rosemary. Arrange stuffed chickens in mixture in Dutch oven. Bring to a boil; simmer 5 minutes. Season with salt and pepper to taste. Baste with onion-wine mixture to coat chicken.

Cover and bake in a preheated 350-degree oven for 1 1/2 hours, or until chicken is tender, basting occasionally. Add additional wine if liquid evaporates.

Remove stuffing from chickens; transfer stuffing to serving bowl. Carve chickens; arrange slices, legs and wings on large platter. Garnish with orange slices.

Yield: 10 servings.

Vegetable Stuffing:
1 cup orange juice
1/2 cup raisins
1/4 cup olive oil
3 onions, finely chopped
3 garlic cloves, peeled and minced (optional)
4 ribs celery, finely chopped
1 bunch carrots (about 1 pound), peeled and grated
1 parsnip, peeled and grated
2 large zucchini, unpeeled and grated
1/2 cup minced fresh parsley
1 tablespoon grated orange peel
2 tablespoons matzo meal (approximately)
2 tablespoons potato starch (approximately)
Salt
Freshly ground black pepper

Heat orange juice in a small saucepan. Remove from heat; add raisins. Let stand 30 minutes.

Heat oil in a large, heavy skillet. Add onions and garlic; saute until soft. Add celery, carrots, parsnip and zucchini; toss. Saute 5 minutes, or until vegetables begin to soften.

Drain raisins, reserving orange juice. Add raisins to skillet along with parsley and orange peel. Mix thoroughly; simmer 5 minutes. Blend in 2 tablespoons matzo meal, 2 tablespoons potato starch and enough reserved orange juice to moisten. Mix well. Add enough additional matzo meal and
potato starch, a little at a time, to obtain a moist, soft texture. Season to taste with salt and pepper.

Let cool; cover with plastic wrap. Refrigerate until ready to stuff chickens.

Makes enough stuffing for 2 chickens. Excess stuffing can be spooned into a greased casserole dish and baked in a preheated 325-degree oven for 30 minutes, or until done.

Source: "A Passover Seder With Israeli Flavor" Judy Zeidler