1 large roasting chicken
peanut oil
1/3 C. minced onion
1/3 C. celery, finely chopped
2-1/2 C. matzo farfel (or 4 matzo's broken)
1/2 tsp. salt
1/8 tsp. pepper
1 egg
1 to 1-1/4 C. chicken soup
1 T. grated orange rind
Glaze:
1 C. orange juice
2 tsp. grated orange rind
1/4 C. honey
1/4 C. pareve margarine, melted
1. Saute onion, celery and nuts in oil until vegetables are tender. Add farfel and toast lightly.
2. Combine salt, pepper, egg, soup and orange rind in a large bowl. Add farfel mixture and mix well. Use to fill chicken
3. Combine ingredients for glaze. Placed filled chicken on a rack in an open roasting pan breast side down. Pour half the glaze over chicken and roast at 325 degrees for 1 to 1-1/2 hours. Turn chicken and pour remainder of glaze over it. Bake for an additional hour or until browned, basting frequently.