1/3 c  Shortening
1/3 c  Onion, minced
1/3 c  Celery, finely chopped
1 cn Condensed clear chicken soup
1/3 c  Almonds, chopped
1/2 ts Salt
1    Egg
1/8 ts Pepper
1 tb Orange rind, grated
4    Matzos, broken

GLAZE
1 c Orange juice
2 tb Orange rind grated
1/4 c Honey
1/4 c Shortening

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.