Ingredients Edit

Glaze Edit

Directions Edit

  1. Sauté onion, celery and nuts in shortening until vegetables are tender.
  2. Add broken matzos and toast lightly.
  3. Combine salt, pepper, egg, soup and rind in large bowl.
  4. Add matzo mixture and mix well.
  5. 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.
  6. Combine ingredients for glaze and pour over chicken.
  7. Bake in slow oven, 325°F for about 2 – 2½ hrs or until browned and tender.

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