• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Gallina Al Horno (Roast Chicken for Passover)

  • Recipe Submitted by on

Category: Poultry, Holiday

 Ingredients List

  • --------------------------SEPHARDIC COOKING; MARK--------------------------


~Jewish, Greece 1 lg Carrot, sliced 2 Ribs celery, leaves and Stems, sliced
3 lb Chicken; quartered, loose ~skin and fat discarded 1 ts Salt, or to
taste 1/4 ts White pepper 1 c Water

1. Put the vegetables on the bottom of an oiled roasting pan; place the
chicken quarters on top. Sprinkle with salt and pepper and pour the water

2. Cover the pan and bake in a preheated 350 degrees F oven for 1/2 hour.
Uncover and bake for 1/2 hour more to brown the chicken. Baste now and

Serve warm with rice or boiled potato.

This is a simple meat roast for Passover. It is usually served with Kifte
de Prasa. It so be noted that some Greek families did not eat boiled
potatoes on Passover since they consider that the cooked potato "rise up"
like the leavened bread. Rice is another food that is forbidden on
Passover, yet the Jews of India do eat rice throughout the year. The
Passover laws vary from region to region, each community establishing its
own tradition.

Posted 10-21-93 by D. PILEGGI on F-Cooking

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