Serving Size : 4

Heat 2 tsp oil over high heat in a skillet. Add the onion, celery, garlic, sage and rosemary. Cook stirring ocasionally until onions are translucent about 10 minutes. Preheat oven to 350. Soak matzo 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 3 or 4 c 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 carving.