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4 large whole chicken breasts or 8 chicken breast halves
Carefully remove the skin from chicken breasts and bone them. Put each piece of chicken between two pieces of waxed paper and beat with a meat mallet until very thin, about 1/4" thick. Cut off any irregular pieces of chicken to form neat slices; set aside extra pieces.
Oil a 6-cup ring mold or spray with nonstick spray. Line the mold with the thin slices of chicken.
Bring the chicken stock to a boil and soak the matzo in it until mixture is cool. Do not drain. Beat eggs and mix with matzo.
Sauté onion in chicken fat until transparent. Add onions, olives, grated carrot, and parsley to mixture. Season with salt. Mince leftover chicken pieces and add them to matzo mixture.
Spoon the stuffing into the chicken-lined mold. Fold the edges of the chicken over the stuffing.
Take a 12" square of foil and a 12" square of wax paper. Oil one side of the wax paper. Hold foil and wax paper together and put over the mold with the oiled side of the wax paper down. Seal foil around edges.
Preheat oven to 350°F. Set the mold in a baking pan 3" deep. Place in the oven and add 1" of water to the baking pan. Bake 30 minutes.
Remove mold from water bath, remove foil and wax paper, and allow to sit 10-15 minutes.
Loosen edges of turban with a knife and unmold onto a round serving platter. Fill the center with extra baked stuffing or vegetables of your choice. Garnish with parsley. Pour a little Mushroom Sauce II (click here for recipe) over the turban and serve the rest of the sauce in a gravy boat.
Note: Nyafat, a vegetable substitute for chicken fat, is sold in the kosher foods section of markets.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 cups chicken broth
8 whole matzo, broken, OR
1/2 pound matzo farfel/ferfel
6 eggs
1 onion, diced
1 tablespoon chicken fat or oil or Nyafat
1 small can chopped black olives, drained
1 large carrot, grated
2 tablespoons minced parsley
Salt, to taste
Parsley sprigs for garnish
Note: To render chicken fat, in a skillet combine equal amounts of chicken fat and onion and cook over moderate heat until fat is melted. Strain into a bowl, let cool and store, covered, in the refrigerator.