Orange-Glazed Chicken(With Matzo-Nut Stuffing)

• 1/3 c. finely chopped onion
• 1/3 c. finely chopped celery
• 1/3 c. chopped almonds
• 1/3 c. chicken fat
• 5 matzo crackers, coarsely crushed or 2 1/2 c. farfel
• 1 (10 3/4 oz.) can condensed chicken broth
• 1 egg
• 1 Tbsp. finely shredded orange peel
• 1/2 tsp. salt
• dash of pepper
• 1 (5 to 6 lb.) capon or roasting chicken
• 1 tsp. finely shredded orange peel
• 1/2 c. orange juice
• 2 Tbsp. honey
• 2 Tbsp. chicken fat or vegetable oil

1. Cook onion, celery and almonds in the 1/3 cup chicken fat until vegetables are tender.
2. Add coarsely crushed matzos or farfel; brown lightly.
3. In a large bowl, combine the chicken broth, egg, 1 tablespoon peel, salt and pepper.
4. Add matzo mixture and blend well.
5. Let stand 15 minutes to absorb broth.

onion, celery, almonds, chicken fat, matzo crackers, condensed chicken broth, egg, orange peel, salt, pepper, chicken, orange peel, orange juice, honey, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341026 (may not work)