April Recipe of the Month

 Passover Orange-Glazed Chicken with Matzo-Nut Stuffing

During the Passover Seder, Jews read the story of the Israelites' exodus from Egyptian bondage while dining on traditional foods and observing ceremonial rituals.


Use either a roasting chicken or a capon for this festive entree.
  1/3 cup finely chopped onion
  1/3 cup finely chopped celery
  1/3 cup chopped almonds
  1/3 cup chicken fat (schmaltz)
  5 matzo crackers, coarsely crushed or 2-1/2 cups farfel
  10-3/4-ounce can condensed chicken broth
  1 egg
  1 tablespoon finely shredded orange peel
  1/8 teaspoon pepper
  5- to 6-pound roasting chicken or capon
  1 teaspoon finely shredded orange peel
  1/2 cup orange juice
  2 tablespoons honey
  2 tablespoons chicken fat (schmaltz), melted, or vegetable oil
  Red grapes (optional)
  Parsley sprigs (optional)

Cook onion, celery, and almonds in the 1/3 cup chicken fat until vegetables are tender but not brown.
Add coarsely crushed matzos or farfel; brown lightly.
In a large bowl combine the chicken broth, egg, the 1 tablespoon orange peel, and the pepper. Add matzo mixture and blend well.
Let stand 15 minutes to absorb broth.
Rinse bird; pat dry with paper towels.
Spoon some of the stuffing loosely into neck cavity of bird; pull neck skin to back of bird and fasten securely with a small skewer.
Lightly spoon remaining stuffing into body cavity. If opening has a band of skin across tail, tuck drumsticks under band (or tie legs securely to tail).
Twist the wing tips under back of capon or chicken.
Place bird, breast up, on rack in a shallow roasting pan.
Roast bird, uncovered, in a 375° F. oven for 2-1/4 to 2-1/2 hours.
Meanwhile, combine the remaining orange peel, orange juice, honey, and 2 tablespoons chicken fat.
Baste bird with glaze the last 1/2 hour of roasting.
Garnish with red grapes and parsley sprigs, if desired.

YIELD: 10 servings.

For information on the observance of Passover, visit


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