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1
Preheat oven to 375 degrees.
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2
Grease a roasting pan and set aside.
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3
In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and saute diced onion until golden.
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4
Remove from heat and set aside.
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5
In a small mixing bowl, beat egg lightly and stir in kasha.
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6
Mix well to coat all grains.
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7
Place a dry heavy skillet over high heat.
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8
When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps.
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9
Continue to stir until egg has dried and kernels are browned and mostly separated.
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10
Add broth or water, and season with salt and pepper to taste.
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11
Bring to a boil.
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12
Add cooked onions, celery, mushrooms (if using), parsley and sage.
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13
Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
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14
Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic.
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15
Season with salt and pepper to taste.
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16
Stuff both cavities of chicken with kasha mixture.
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17
(Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
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18
In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions.
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19
Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat.
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20
Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours.
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21
To serve, carve chicken as desired and serve each portion with some of vegetables and apples.
