Main dishes

Passover Roast Chicken

(3)

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photo by:kraft

Delicious! My family loved it -- not a drop was left over. Best stuffing I ever made!

posted by

nhcarol

on 4/28/2004

time

prep:

20 min

total:

3 hr 50 min

servings

total:

8 servings

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What You Need

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

medium onion, chopped

stalks celery, chopped

eggs, lightly beaten

3/4

cup PLANTERS Pecan Pieces, toasted

Tbsp. matzo meal

roasting chicken (about 5 lb.)

1/2

tsp. ground thyme

Salt and ground black pepper

Make It

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.

Kraft Kitchens Tips

Serving Suggestion

Serve with a hot steamed vegetable, such as broccoli.

How to Toast Nuts

Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To toast nuts, spread them in single layer in shallow baking pan. Bake at 350°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.