Jan 10, 2018  By Jewish National Fund  Category: Go North,

From the JNF Kitchen: Johnny Stern's stuffed chicken from Israel

Johnny Stern, owner of Stern Winery in Israel's Western Galilee, shared this Recipe of the Week with us.

The family-owned winery, established in 2004, is located on one of the mountain peaks in Kibbutz Tuval and currently produces around 25,000 bottles of wine a year. The wines  are highly praised and win awards both locally and internationally.

Johnny Stern 
This year, Johnny is debuting his first kosher-certified line, and we just completed a contest to design the bottle's label! We received tons of amazing submissions on Instagram with the hashtag #LchaimDesignContest and had a hard time choosing the best. Stay tuned for the winner soon.

Stern Winery is a member of Western Galilee Now, a consortium of small businesses in the region and a JNF partner organization in helping bring food, culture and business to Israel's North.

Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!


One whole chicken, cleaned
3/4 cup olive oil
A healthy pinch each of salt, pepper, and sweet paprika
3 slices of challah bread, cut into small pieces
3/4 cup water
4-5 green onions, chopped
2 eggs
1 Tbsp soup consomme 
Salt and pepper to taste


Preheat the oven to 400 degrees.
Mix together the oil and spices, and coat the chicken with the mixture.
Mix the rest of the ingredients and stuff the chicken.
Place the chicken in the oven for 20 minutes. 
Remove and re-baste the chicken with the liquids.
Lower heat to 350 and place chicken back in the oven.
Roast for 1.5 hours, longer for a larger chicken. 
Don't forget to enjoy with a glass of red wine, preferably Stern's wine!