6 tbsp. minced onion
1/4 c. chicken fat or vegetable oil
5 matzos, broken fine
1 1/2 tsp. minced parsley
Dash of salt (if desired)
Freshly ground pepper
1/2 tsp. paprika
1 egg, slightly beaten
1 c. condensed chicken broth
1 (5 lb.) roasting chicken
2 tbsp. oil

Cook onion in chicken fat until tender, but not browned. Add matzo crumbs and toast lightly. Combine parsley, salt, pepper, paprika, egg and broth. Add to matzo mixture. Wash chicken, drain and pat dry. Fill neck cavity with stuffing and fasten neck skin to back with skewer. Stuff body cavity. Tie legs together with string, then tie to tail. Fold wing tips under back. Brush chicken with oil.

Place breast up on rack in shallow roasting pan. Roast chicken at 375 degrees allowing 30 minutes per pound or about 2 1/2 hours. Makes 6-8 servings.