| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
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 |
ts |
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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