Cook onion, celery, and almonds in the 1/3 cup chicken fat until vegetables are tender but not brown. Add coarsely crushed matzos or farfel; brown lightly. In a large bowl combine the chicken broth, egg, the 1 tablespoon orange peel, and the pepper. Add matzo mixture and blend well. Let stand 15 minutes to absorb broth.
Rinse bird; pat dry with paper towels. Spoon some of the stuffing loosely into neck cavity of bird; pull neck skin to back of bird and fasten securely with a small skewer. Lightly spoon remaining stuffing into body cavity. If opening has a band of skin across tail, tuck drumsticks under band (or tie legs securely to tail). Twist the wing tips under back of capon or chicken. Place bird, breast up, on rack in a shallow roasting pan. Roast bird, uncovered, in a 375 degree F oven for 2-1/4 to 2-1/2 hours.
Meanwhile combine the remaining orange peel, orange juice, honey, and 2 tablespoons chicken fat. Baste bird with glaze the last 30 minutes of roasting. Garnish with red grapes and parsley sprigs, if desired. Makes 10 servings.