Passover glazed chicken with matzo-nut stuffi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening |
| ⅓ | cup | Onion, minced |
| ⅓ | cup | Celery, finely chopped |
| 1 | can | Condensed clear chicken soup |
| ⅓ | cup | Almonds, chopped |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Orange rind, grated |
| 4 | Matzos, broken | |
| 1 | cup | Orange juice |
| 2 | tablespoons | Orange rind grated |
| ¼ | cup | Honey |
| ¼ | cup | Shortening |
Directions
GLAZE
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 ½ of roasting time. Combine ingredients for glaze and pour over chicken. Bake in slow oven, 325 F., for abt. 2-2½ hrs. or until browned and tender. Baste often.