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.
Ingredients
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)
Directions
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
www.holidays.net/passover