Matzo Brei: Stuff It

Those of you who grew up eating matzo brei probably think of it as breakfast food. But would you believe it makes a delicious stuffing for a Seder roast chicken? Golden brown with a fluffy, silken texture reminiscent of the lightest possible dumpling, this surprising combination, slightly spicy with jalapeno, is amazingly easy to prepare.

For the crispest skin, allow the chicken to remain unwrapped in the refrigerator overnight and roast it on a rack set in a roasting pan.

MATZO BREI-STUFFED ROAST CHICKEN

1 (3 1/2- to 4-pound) chicken

1 large clove garlic, cut in half

1 tablespoon goose fat, chicken fat or unsalted butter

2 teaspoons kosher salt, or 1 teaspoon table salt

Freshly ground pepper

1 or 2 dashes cayenne pepper

Matzo Brei Stuffing

Rub chicken all over with cut garlic, then rub with goose fat. Sprinkle inside and outside of chicken with kosher salt, pepper and cayenne pepper to taste. Fold back wing tips under back. Let chicken stand at room temperature while preparing Matzo Brei Stuffing.

Spoon stuffing into cavity of bird without packing, as stuffing will expand during baking and become lighter in texture. Do not truss chicken (chicken will brown more evenly). Place chicken, breast side up, on rack in roasting pan. Bake at 425 degrees, basting every 15 minutes with pan drippings, 45 minutes (keep oven door open as little as possible while basting).

Turn chicken over so it is breast side down. Continue to roast 15 minutes for 3 1/2-pound bird, 30 minutes for 4-pound bird. Thermometer, inserted in thigh but not touching bone, should register 175 to 180 degrees (temperature will rise 5 degrees while standing). Leave chicken on rack 15 to 30 minutes before carving so that juices are reabsorbed and skin remains crisp. Makes 4 servings.

Each serving contains about:

633 calories; 870 mg sodium; 247 mg cholesterol; 43 grams fat; 12 grams carbohydrates; 47 grams protein; 36.26 grams fiber; 61% calories from fat.

Matzo Brei Stuffing

1 1/2 squares matzo

1 tablespoon unsalted butter, goose fat or chicken fat if you keep kosher

1/2 medium onion, chopped

1/2 jalapeno chile, seeds removed, minced

Dash sugar

1 clove garlic, minced

1 large egg

1 tablespoon water

1/4 teaspoon kosher salt or 1/8 teaspoon table salt

2 grindings freshly ground black pepper

Break matzo into 1-inch pieces and place in bowl. Cover matzo with warm water and set aside few minutes until soft. Drain, gently pressing out any excess water from matzo.

Heat skillet over medium heat. Add butter. Saute onion and jalapeno chile, sprinkled with sugar, stirring occasionally, until onion begins to brown. Add garlic and saute 1 minute or until tender. Add matzo and saute few minutes until lightly browned.

Beat egg in bowl along with water, salt and pepper. Spoon hot matzo mixture into egg mixture and stir until incorporated. Stuff into prepared chicken.

Note: To use as brunch dish, add egg mixture to matzo in skillet. Saute over low heat, stirring often, until eggs are set. Remove at once to serving dish.