3 eggs
1/2 c. matzo meal
3 tbsp. schmaltz
1 sm. onion
3/4 c. water
1 sprig parsley
1 tsp. grated carrot
1 tsp. salt

Dice the onion and brown in the shmaltz. Beat yolks and whites separately and blend. Fold in the matzo meal. Add onion and its fat with the water, carrot, parsley, and salt. Stir thoroughly and pour into chicken cavity, sewing all skin openings to seal it. Dressing shouldn't fill cavity because it will expand while chicken roasts for about two hours, or until tender. Baste every half hour and turn chicken once after first hour. A five-pound chicken serves five.

Shmaltz (chicken fat).