Saute onion, celery and nuts in shortening until vegetables are tender. Add broken matzos and toast lightly. Combine salt, pepper, egg, soup and rind in large bowl. Add matzo mixture and mix well. Fill a 4 lb. chicken and place bird on a rack in an open roasting pan with breast side down for first 1/2 of roasting time. Combine ingredients for glaze and pour over chicken. Bake in slow oven, 325 F., for abt. 2-2 1/2 hrs. or until browned and tender. Baste often.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 899 (73%)|
|Amt Per Serving||% DV|
|Total Fat 99.9g||133 %|
|Saturated Fat 34.7g||174 %|
|Monounsaturated Fat 46.6g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 255.9mg||79 %|
|Sodium 78mg||3 %|
|Potassium 915.6mg||24 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 68.6g|
|Protein 15.5g||22 %|
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Calories per serving: 1229
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