Mix bread, sage, celery, onion, seasonings, eggs, almonds and water in a large bowl.
Thaw the chicken completely. Clean the interior as thoroughly as possible, removing excess fat and the nerves that run down the lower back near the pelvis. Clean the skin of all feathers.
Spoon as much of the stuffing mix into the chicken as possible. Tie the legs of each hen together tightly to secure the stuffing. Spray each chicken lightly with pareve cooking spray. Season with onion powder, garlic powder and paprika. Turn chicken breast side down, spray and season.
Set hens on a rack breast down in a roasting pan. Cover with tinfoil. Bake at 350 F for 20 minutes.
Reduce heat to 335 F. Place left-over stuffing in a small covered casserole (it will likely just cover the bottom) and place in the oven. Remove tinfoil from chicken. Bake hens for an additional 50 minutes, checking halfway through, and again 10 minutes prior to timer. Chicken is done when skin is browned and juices run clear.
Remove hens and stuffing from oven and let rest 5 minutes. Remove stuffing from chicken cavities and add to the casserole, mixing well.
Carve and serve.
Back to the main Jewish Cuisine Forum archive page.