Passover Baked Chicken And Stuffing - cooking recipe

Ingredients

1/2 cup celery, chopped
1 cup onion, minced
1/2 cup coarsely chopped nuts (I use walnuts)
6 tablespoons chicken fat (I use oil)
5 matzohs, broken in small pieces
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons paprika
1 egg, beaten
1 cup chicken consomme
2 whole chickens, split in half (broilers)
fat (oil)

Preparation

Preheat oven to 350 degrees.
In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
Add matzoh pieces and brown slightly.
In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
Spread the stuffing in the bottom of a large greased baking dish.
Place the chicken on top of the stuffing and brush with melted fat (oil).
Sprinkle with salt and pepper.
Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.