Continental

Roast Chicken with Apricot & Mint Stuffing

Ingredients

• 1 whole chicken with skin 
  
  
  1 Tbsp butter 
  
  
  Salt and pepper 
  
  
  
  
  For the stuffing:
  
  
  200 gm dried apricots soaked in diluted tea overnight 
  
  
  1 Tbsp spring onion paste 
  
  
  1 Tbsp butter
  
  
  4 Tbsp fresh, soft bread crumbs 
  
  
  Grated rind of 1 lemon 
  
  
  1 egg 
  
  
  Salt and pepper 
  
  
  1 Tbsp shredded mint

• Method

  For making the stuffing:
  
  Melt butter in a saucepan.
  
  Add onion paste & cook for 3 minutes.
  
  Drain apricots. Remove stones & chop coarsely. Add to the pan and continue cooking for 3 minutes more.
  
  Turn off the heat; add the lemon rind & breadcrumbs. Season well and cool.
  
  Add the mint & enough egg to bind mixture into a soft paste.
  
  
  Final preparation:
  
  Fill cavity of the chicken with paste before roasting.
  
  Stuff the chicken with apricot filling.
  
  Tie the joints close to the body.
  
  Set the bird in a tray and pour over the well-flavored stock.
  
  Spread the breast of the bird with 1 tbsp softened butter.
  
  Roast in a pre-heated oven for 1 hour or until well colored and the flesh is tender when pierced in the thigh.
  
  Set aside for 15 minutes before removing strings and carving.