1 roasting chicken, about 4 1bs.
3 whole matzos (or 2 hard rolls)
1 small onion, minced
1/2 cup rendered chicken fat (or olive oil)
4 chicken livers, cut in pieces
1 cup chopped fresh mushrooms
1 tbsp. fresh parsley, chopped
1 tsp. paprika
1 pinch grated nutmeg
salt and pepper, to taste
2 eggs, lightly beaten
1 ripe tomato, peeled and chopped
1 medium onion, sliced thin
1 green pepper, sliced into thin strips
3 cloves garlic, mashed
1/2 cup chicken broth
Wash chicken under cold running water and pat dry.
Soak matzos or bread rolls in lukewarm water, then squeeze dry.
Saute minced onion in 2 tablespoons chicken fat or olive oil until limp, then add mushrooms, chicken livers and parsley. Combine and saute for an additional 5 minutes.
Remove pan from heat and allow to cool. Add matzos or rolls and put through a meat grinder.
Blend with paprika, nutmeg, salt, pepper, eggs and 2 tablespoons chicken fat or olive oil (original recipes call for the chicken fat, or "Schmaltz" which adds great flavor, but if this is not on your diet, extra virgin olive oil may be substituted).
Stuff the bird, truss and close the opening.
Let stand for 2 hours, well wrapped in the refrigerator, before roasting.
Spread the remaining chicken fat or olive oil in a roasting pan, cover the bottom of the pan with tomato, onion slices, green pepper and garlic.
Place chicken on top, sprinkle with salt, add broth to pan and roast in a preheated 350°F oven for about 1 1/2 hours or until chicken is done, which depends upon the size of the chicken.
Baste occasionally. When done, remove chicken from pan. Skim grease off the top of the pan juices or use a gravy separator.
Press vegetables through a sieve or puree using a hand blender. Combine with pan juices and add a small amount of broth and whisk in some Wondra or all purpose flour to make a pan gravy.