Yakityak's Stuffed Roasted Crockpot Chicken

1 5 lb. roasting chicken or 2 smallish cornish game hens
3 tblsp. soy sauce
2 5 oz. cans of diced water chestnuts
1 cup of fresh 'crunchy' sprouts - you know the type: lentils, peas, etc.
1 cup chopped celery
2 slices of rye bread toasted and diced
the livers from the chicken, broiled and diced

Clean the stupid chicken thoroughly, inside and out. Remove the livers and broil them for 10 minutes or so, turning once, until they're brown and firm. (It works out that by the time you've gotten everything else together, the livers are done.)

Set aside 1 tblsp. of the soy sauce and combine remaining ingredients in a bowl. Dice the cooked livers and mix into the bowl. Stuff mixture into chicken. Seal up the hind end of the chicken with a turkey pin or cooking thread.

Place chicken breast-side-down into the crockpot. Brush chicken with the remaining soy sauce. Distribute the remaining stuffing around the chicken. Cook covered on low for 4 or 5 hours.

20 minutes before you wish to serve the chicken, remove it from the crockpot and put it breast-side-up in a roasting pan at 375 F. (If you cooked it longer than 5 hours this can be tricky since the chicken tends to fall apart - but that's okay as long as you don't mind if it does that.) Keep an eye on it so the bird doesn't dry out too much. If you have a convection oven, this is a great chance to use the convection roast feature.

With a slotted spoon, remove the 'outside' stuffing from the crockpot juices to another bowl. (NB: these juices are great for sauteing vegetables to complete the meal - I liked greenbeans with mushrooms and onion. By the time you're done making the veggies the chicken is nicely browned and ready to go.) Once the chicken is browned, remove the 'interior' stuffing and combine with the stuffing you already put in the bowl.

Carve the bird and serve.

Back to the main Jewish Cuisine Forum archive page.