Passover Glazed Chicken with Matzo-Nut Stuffing

Preheat oven to 350°F. Break 4 matzos into bite-sized pieces and place in a large bowl.

Heat ⅓ cup shortening in a skillet over medium heat. Add ⅓ cup minced onion and ⅓ cup finely chopped celery, cooking until softened, about 5 minutes.

Pour the softened vegetables and hot shortening over the broken matzos. Add ⅓ cup chopped almonds, grated orange rind, salt, and pepper to the bowl.

Beat 1 egg and mix into the matzo mixture until well combined and moistened.

Rinse the 4 lb chicken inside and out, then pat dry. Loosely stuff the cavity with the matzo-nut mixture, reserving any extra stuffing.

Place the stuffed chicken in a roasting pan, breast side up. Pour 1 can of condensed clear chicken soup over and around the chicken.

Roast uncovered at 350°F for 1 hour and 30 minutes, basting every 30 minutes with the pan juices, until the chicken is golden brown and cooked through.

Transfer the cooked chicken to a serving platter. Spoon the pan juices over the chicken as a glaze and serve hot.