Passover Roast Chicken

Ingredients

• 2 stalks celery chopped
• 0.5 cup chicken broth warmed
• 0.8 cup apricots dried finely chopped
• 2  eggs lightly beaten
• 8 servings salt and ground pepper black
• 0.5 tsp ground thyme 
• 0.3 cup butter divided ()
• 2 Tbsp matzo meal 
• 3 small matzos 
• 1 medium onion chopped
• 0.8 cup planters pecan pieces toasted
• 5 lb roasting chickens 

Equipment

• bowl
• frying pan
• oven
• baking pan
• skewers

Directions

1. Preheat oven to 350F.
2. Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet.
3. Add onion and celery; cook until crisp-tender, stirring occasionally.
4. Add matzo mixture; mix well. Cool.
5. Add eggs, pecans and matzo meal; mix well.
6. Rinse chicken; pat dry. Stuff chicken cavities with matzo mixture; close cavities with skewers and string.
7. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted.
8. Sprinkle with thyme, salt and pepper.
9. Bake 2 to 2-1/2 hours or until chicken is cooked through, basting occasionally.