Recipe: Passover Roast Chicken (with matzoh, apricots, and pecans)

PASSOVER ROAST CHICKEN

3 matzo squares, 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
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.)
1/2 tsp. ground thyme
Salt and ground black pepper

MIX broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onions and celery; cook until tender, stirring occasionally. Add broken matzo mixture; mix well. Cool.

Add eggs, pecans and matzo meal; mix well.

Rinse chicken; pat dry. Stuff chicken civilities 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.

Roast at 350 degrees F for 2 to 2 1/2 hours or until chicken is cooked through, basting occasionally.

Servings: 6-8
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