Recipe for Passover Glazed Chicken With Matzo-Nut Stuffing


1/3 cup shortening
1/3 cup onion, minced
1/3 cup celery, finely chopped
1 can condensed clear chicken soup
1/3 cup almonds, chopped
1/2 teaspoon salt
1 egg
1/8 teaspoon pepper
1 tablespoon orange rind, grated
4 matzos, broken

1 cup orange juice
2 tablespoon orange rind grated
1/4 cup honey
1/4 cup shortening


Saute onion, celery and nuts in shortening until vegetables are tender. Add broken matzos and toast lightly. Combine salt, pepper, egg, soup and rind in large bowl. Add matzo mixture and mix well. Fill a 4 lb. chicken and place bird on a rack in an open roasting pan with breast side down for first 1/2 of roasting time. Combine ingredients for glaze and pour over chicken. Bake in slow oven, 325 F., for abt. 2-2 1/2 hrs. or until browned and tender. Baste often.

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