Passover Roast Chicken
Prep Time: 20 min
Total Time: 3 hr 50 min
Makes: 8 servings
3 matzos, broken into small pieces
1/2 cup chicken broth, warmed
3/4 cup dried apricots, finely chopped
1/4 cup (1/2 stick) margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
2 eggs, lightly beaten
3/4 cup PLANTERS Pecan Pieces, toasted
2 Tbsp. matzo meal
1 roasting chicken (about 5 lb.)
1/2 tsp. ground thyme
Salt and ground black pepper
PREHEAT oven to 350°F. Mix broken matzos, chicken broth and
apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine
in large skillet. Add onion and celery; cook until crisp-tender,
stirring occasionally. Add matzo mixture; mix well. Cool. Add
eggs, pecans and matzo meal; mix well.
RINSE chicken; pat dry. Stuff chicken cavities with matzo mixture;
close cavities with skewers and string. Place, breast side up,
on rack in baking pan; brush with remaining 1 Tbsp. margarine,
melted. Sprinkle with thyme, salt and pepper.
BAKE 2 to 2-1/2 hours or until chicken is cooked through, basting
occasionally.