| 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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