Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- x 13-inch (20×30-centimeter) pan with Gefen Parchment Paper.

In a large bowl, whisk together the almond flour, baking soda, salt, and garlic powder. Add oil, seltzer, and eggs. Mix until well combined. Spoon the batter into the prepared pan and spread evenly, using a spatula. You might want to wet the spatula slightly. (It will not come up very high in the pan.) Bake for 15–16 minutes, or until light brown. Remove from oven. Let cool for a few minutes, then cut into one-inch (two-and-1/2-centimeter) cubes.

In a medium-sized, wide-bottom pot, heat olive oil.

Add onion and celery and sauté for about 13 minutes, stirring occasionally. Add chopped chestnuts, if using, and sauté another two minutes. Add salt and pepper.

Add “bread” cubes and stir everything together until the cubes are evenly distributed. Pour chicken broth into the pot and stir until well mixed.

Stuff the chickens, place in a roasting pan, and sprinkle theremainder of the cubes around them.

Drizzle chickens with silan and a little honey.

This one’s my favorite! Place the stuffing on the bottom of a roasting pan.

Top with chicken pieces (unstuffed). Spoon duck sauce, honey, or silan over chicken, covering it well.

For either method, bake the chicken for one and a half hours covered and half an hour uncovered.