Kasha-Stuffed Rosemary Roast Chicken


  • 1 extra-large chicken with giblets
  • 4 medium yellow onions
  • 10 cloves garlic
  • 1 stalk celery
  • 8-10 sprigs fresh rosemary
  • 1 cup large-groat kasha
  • 1 tbsp butter
  • olive oil
  • salt
  • pepper


  • Preheat a standard oven to 425° F
  • Add 1 cup water and the butter to a small pot, along with 1/2 tsp salt and 1/8 tsp pepper.  As soon as it boils, add the kasha, stir, cover, and bring the heat down to a low simmer.  Allow to simmer for 10 minutes, then turn off heat.  Keep covered.
  • Slice 3 of the onions into thin rings and place into a large mixing bowl.  Mince 8 of the garlic cloves, chop up 2/3 of the rosemary leaves and add these to bowl.  Add salt and pepper liberally.  Mix thoroughly.  Spread about 1/2 of this mix evenly around the center portion of a glass baking dish, just widely enough for the chicken to sit on, then set the dish aside.
  • Mince the remaining 2 garlic cloves and add to a second large mixing bowl.  Chop the remaining onion into very small pieces, along with the celery stalk and remaining rosemary leaves.  Add to the second bowl, along with the kasha.
  • Wash the chicken giblets, and chop very finely.  Add to the kasha mix in the second bowl.  Salt and pepper liberally.  Add 1/4 tsp olive oil, then stir thoroughly.
  • Immediately wash the chicken.  Salt and pepper the chicken liberally, top, bottom and sides.  Place into the glass baking dish on top of the onion mix.  Place the kasha mix inside the chicken.  Cover the chicken evenly with the remaining 1/2 of the onion mix from the first bowl.  Cover the chicken with a light sprinkling of olive oil.  Avoid sprinkling too much oil onto the stuffing in the chicken.
  • Place the glass dish wth the chicken into the oven.  Do not cover.  Cook for approximately 2 hours.  Baste liberally every 15-20 minutes.
  • Optionally, wrap 2-4 large potatoes in foil and bake along with the chicken.  Serve hot with the chicken. You may want to mix them with the kasha stuffing.

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