Passover Roast Chicken

• 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 Safeway 3 lb For $2.99 thru 02/09
• 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.) Safeway 1 lb For $1.99 thru 02/09
• 1/2 tsp. ground thyme
• salt and ground black pepper

1. Preheat oven to 350F.
2. Mix broken matzos, chicken broth and apricots in medium bowl; set aside.
3. Melt 3 Tbsp.
4. of the margarine in large skillet.
5. Add onion and celery; cook until crisp-tender, stirring occasionally.
6. Add matzo mixture; mix well.
7. Cool.
8. Add eggs, pecans and matzo meal; mix well.
9. Rinse chicken; pat dry.
10. Stuff chicken cavities with matzo mixture; close cavities with skewers and string.
11. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp.
12. margarine, melted.
13. Sprinkle with thyme, salt and pepper.
14. Bake 2 to 2-1/2 hours or until chicken is cooked through, basting occasionally.

chicken broth, dried apricots, margarine, onion, stalks celery, eggs, matzo meal, chicken, ground thyme, salt

Taken from www.kraftrecipes.com/recipes/passover-roast-chicken-54391.aspx (may not work)