Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4          teaspoons  olive oil
  1                     onion -- chopped
  2             stalks  celery -- chopped
  1         tablespoon  parsley -- chopped
  1         centiliter  garlic crushed
  1           teaspoon  sage
     1/2      teaspoon  fresh rosemary or pinch dried
  4                     matos
     1/4           cup  chicken stock
  1            3 pound  whole chicken
                        salt and pepper -- to taste

Preparation:

Heat 2 teaspoons oil over high heat in a skillet. Add the onion, celery, garlic, sage and rosemary. Cook stirrung ocasionally until onions are translucent about 10 minutes. Preheat oven to 350 degrees. Soak matzos in water to cover until softened about 2 minutes. Drain well and squeeze out excess liquid. Tear into 1/4''pieces and add to the vegetable stock. Add enough stock just to moisten. Season with salt and pepper to taste. Season chicken inside and out with salt and pepper. Stuff matzo mixture loosely into cavity.Place any left over stuffing in a casserole. Tie chicken with string and brush with remaining oil. Roast until juices run clear when thigh is pierced about 50 minutes. Bake stuffing in casserole 45 minutes. Let chicken stand for 5 minutes before carv

Nutritional Information:

556 Calories (kcal); 39g Total Fat; (65% calories from fat); 44g Protein; 4g Carbohydrate; 211mg Cholesterol; 317mg Sodium