PASSOVER ROAST CHICKEN

Passover Roast Chicken image

A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.

Provided by My Food and Family

Categories Recipes

Time 2h50m

Yield Makes 8 servings.

Number Of Ingredients 11

Ingredients

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 onion, chopped
2 stalks celery, chopped
2 eggs, lightly beaten
3/4 cup pecan pieces, toasted
2 Tbsp. matzo meal
1 whole chicken (about 5 lb.)
1/2 tsp. eachground black pepper and ground thyme

Steps:

Heat 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.
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 pepper and thyme.
Bake 2 to 2-1/2 hours or until chicken is cooked through (165°F), basting occasionally.

Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 140 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g