Yield: 4 servings

8 oz Dried apricots
1 tb Chopped stem ginger in syrup
1 1/2 c Apricot juice
3 Scallions, finely chopped
2 c Soft whole wheat bread-crumbs
Salt and pepper to taste 
2 2 lb chickens 
1/2 c Chopped mixed nuts 
2 ts Ground ginger
1 tb Butter, softened
1/3 c Sherry
1 Egg
1 tb Honey

Place the apricots in a bowl, pour juice over, let soak at least 4 hours to overnight. Drain the aprictos, reserve juice.

Preheat the oven to 325 degrees F.

Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg, candied ginger, and salt and pepper.

Wash and dry the chicken(s). Rub the skin with ground giner and season with salt and pepper. Stuff the bird(s). Place breast-side up in a roasting pan just slightly larger than chicken(s). Pour shrry over and place in oven. (Figure 25 minutes per pound for cooking time.) After 15 minutes, pour the apricot juice over and baste with the surrounding juices. Roast 15 minutes longer, then smeal the bird(s)’s skin with honey and surround them with the apricots. (If you are cooking a large bird, add apricots about 20 minutes before chicken is cooked.) Baste with the apricot juice and surrounding juices. For smaller chickens, baste one more time for larger one, continue to baste every 15 minutes. When chickens are cooked, remove to platter and let stand 10 minutes before carving. Serve juices on the side.

Serves 4

A golden bird the color of Leo, which relates to the warmth and energy of the incandescent Sun. Serve this glorious dish with boiled new potatoes and a green salad, and with the apricot juices that surround the chicken in place of gravy.

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