Ingredients
5 tablespoons olive oil
5-pound chicken, including gizzard and liver
1 cup matzah meal
1-2/3 cups dry white wine ( Vintners Reserve Chardonnay )
3 eggs, lightly beaten
1/2 cup (2 ounces) walnuts, coarsely chopped
2 cups dried currants
Salt and freshly ground black pepper to taste
Juice from 1 lemon
 

   Instructions
Preheat the oven to 350 degrees F.

In a saute pan over medium heat, heat 2 tablespoons of the oil. Add the gizzard and sear on all sides. Add the liver and sear on all sides. Transfer the gizzard and liver to a cutting board, chop finely and transfer to a large bowl. Add the matzoh meal, 1/3 to 1/2 cup of the wine, the eggs, walnuts and currants and mix to combine. Add 2 tablespoons of the remaining oil, season with salt and pepper and mix to combine.

Stuff the matzoh mixture loosely into the chicken cavity, reserving any remaining stuffing. Rub the chicken with the remaining 1 tablespoon oil and the lemon juice, then season with salt and pepper to taste. Place the bird on a rack in a roasting pan.

Roast the chicken, basting occasionally with the remaining wine and drippings, until the juices run clear and the chicken registers 160 degrees on an instant-read thermometer, about 1-1/2 hours. Place any remaining stuffing in the roasting pan during the last 15 minutes of roasting.

Transfer the chicken to a platter and set aside to rest for 8 to 10 minutes. Transfer the stuffing to a bowl. Carve and serve.

Yield: 4 to 6 servings