| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
t |
Paprika |
| 1/2 |
|
Tsp.salt |
| 1/4 |
|
Tsp.pepper |
|
|
Grated zest of 1 orange |
|
|
Grated zest of 1 lemon |
| 1 |
|
Broiler-fryer, 4 1/2 to 5 |
|
|
lb. |
| 4 |
oz |
Dried prunes |
| 4 |
oz |
Dried apricots |
| 1 |
c |
Fruity white wine |
| 1 |
|
Tart apple, peeled thinly |
|
|
sliced |
| 1 |
t |
Finely chopped rosemary |
| 1/4 |
c |
Honey |
INSTRUCTIONS
Combine oil, garlic, paprika, salt, pepper,, orange and lemon zest.
Rub over chicken, inside and out. Cover and refrigerate overnight,
turning once or twice. Soak prunes and apricots in wine until plump.
Drain, reserving wine. Mix dried fruit with apples and rosemary. Stuff
chicken with fruit mixture and truss. Brush skin all over with honey.
Place chicken breast up in roasting pan just large enought to hold
bird. Roast at 425 degrees for l5 minutes. Turn over, brush with
honey, and roast l5 minutes longer. Remove from pan and pour off
drippings. Place any leftover fruit and reserved wine in pan; top with
chicken, breast up. Reduce heat to 350 degrees and roast for 1 1/4
hours, or until brown and crisp, basting occasionally. Cover with foil
if browning too fast. Remove chicken to a platter; let stand l0
minutes. Slice and serve with fruit and gravy. Posted to JEWISH-FOOD
digest by Dobie607@aol.com on Oct 7, 1998, converted by MM_Buster
v2.0l.
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