1 whole boneless chicken
salt, pepper, spices (I take Philadelphia)
filling:
1 \ 2 fresh washed spinach
1 cup diced white bread
2 tbsp roasted pistachios
5 leaves of fresh sage
2 tbsp olive oil
3 cloves garlic, finely chopped
6 fish anchovy
grated lemon peel
salt
ground black pepper
for the sauce:
bones, throat from chicken
half onion
carrot
leek
2 celery stalks
2 tbsp vegetable oil
2 liters of water
bay leaf
2-3 english peppers
salt pepper
Cooking sauce:
Cut carrot, half onion, leek and celery into large pieces.
Pour vegetable oil into the pan, add bones, throat, and fry slightly.
Add vegetables and pour boiling water.
Add the bay leaf, English pepper, salt, black pepper cook for 30 minutes.
Take a baking tray with high sides lay on the bottom of vegetables, pour broth from above.
Cooking toppings:
Put spinach leaves in a well heated pan, add some boiling water,
Cover with lid for 3 minutes.
Cool in cold water with ice. Remove water and coarsely chop.
In a wide pan fry cubes of bread, pistachios, sage leaves in olive oil until golden brown.
We shift in a bowl add salt, chopped spinach, chopped garlic, chopped
anchovies and lemon zest.
All mix well, add black ground pepper.
Let cool.
Cooking Chicken:
Heat the oven to 160 degrees.
From the chicken we take out the bones, trying not to damage the skin.
Salt, pepper add spices.
Start with chilled filling, close and dress the chicken.
Put the chicken on the grill which we put on top of the pan with vegetables and broth.
Bake for 45 minutes.
Increase the temperature of the oven to 190 and bake another 5-10 minutes until golden brown.
Take out and leave on the grill for 10 minutes.
While the chicken is cooling down, it is necessary to strain the broth and boil over high heat to become
thick and brown.
Chicken cut, pour the sauce.
recipe source: אוכל טוב
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