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Main dishes

Passover Roast Chicken

Passover Roast Chicken recipe
photo by:kraft
Delicious! My family loved it -- not a drop was left over. Best stuffing I ever made!
posted by
on 4/28/2004
20 min
3 hr 50 min
8 servings
Magazine Acquisition

What You Need

 matzos, broken into small pieces
cup  chicken broth, warmed
cup  dried apricots, finely chopped
cup  (1/2 stick) margarine, divided
 medium onion, chopped
stalks  celery, chopped
 eggs, lightly beaten
cup  PLANTERS Pecan Pieces, toasted
Tbsp.  matzo meal
 roasting chicken (about 5 lb.)
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.
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