| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, 3 1/2-lb. | |
| 2 | pn | Fresh ground |
| 1 | c | Crumbled macaroons |
| Black pepper | ||
| Salt & pepper, to season | ||
| 1 | c | Ground almonds |
| 1 | Egg, beaten | |
| 3 | tb | Olive oil |
| 1 | tb | Chopped fresh |
| 3 | tb | Honey |
| Basil | ||
| 1/2 | c | Melted butter |
INSTRUCTIONS
Combine the macaroons, almonds, & beaten egg & season with basil & pinch of black pepper. Season the cavity of a chicken with salt & pepper & stuff with almond mixture. Sew or skewer the vents & truss the wings & legs close to body. Prick the skin with tines of a fork & rub it with mixture of oil & honey. Roast the chicken in moderate oven at 350 F., basting frequently with melted butter & pan juices. Cook for about 1+1/2 hours or until tender. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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