Orange Glazed Matzo Stuffed Capon

2 5-6 lb. capons
salt
1/2 c. onion, chopped
1/2 c. apple, chopped
1/4 c. margarine
4 c. matzo farfel
1 egg, beaten
1/2 c. raisins
1/4 c. dried apricots, chopped
1/2 t. grated orange rind
garlic salt
GLAZE:
3/4 c. apricot jam
1/4 t. cinnamon
1/2 c. orange juice

Wash and salt capons. For stuffing: Cook onion and apple in margarine. Mix with next 5 ingredients. Stuff. Sprinkle top of capons with garlic salt. Roast at 350° for 2 hours. Baste occasionally. Heat and stir glaze ingredients until jam is melted. About 30 minutes before capon is done, baste with glaze.