Chicken roll with orange sauce

Recipe from: 9/14/2000 12:00:00 AM
Ingredients 17
Servings 12
Time

Ingredients

  • 4
    kg
    whole chickens
  • 20
    ml
    olive oil
  • FILLING
  • 125
    g
    dried apricots
  • 150
    g
    chopped ham
  • 250
    ml
    fresh breadcrumbs
  • 250
    ml
    cooked rice, preferably a wild rice mix
  • 125
    ml
    pecan nuts, coarsely chopped
  • 2
    chives, chopped
  • 2
    extra-;large eggs, lightly whisked
  • salt and freshly ground black pepper to taste
  • ORANGE SAUCE
  • 500
    ml
    chicken stock
  • 10
    ml
    Grand Marnier liqueur
  • 10
    ml
    finely grated orange rind
  • 5
    ml
    cornflour
  • 10
    ml
    orange juice
 

Method

 
Preheat the oven to 180 °C. Cut the chickens through the breast bone. Using a sharp-pointed knife, cut down all along the rib case. Remove the bones. Trim the wings by removing the tips. Cut through the joints and remove the bones. Turn the meat of the wings and thighs in. To make the filling, place the apricots in a small dish and pour over boiling water. Soak until the apricots are soft and plump. Mix the rest of the filling ingredients and spread evenly over the inside of the butterflied chickens. Arrange the apricots in a row on top of the filling. Roll up the chickens like a Swiss roll, tucking in the edges as you go along. Secure neatly with string and close any openings with cocktail sticks. Pour the olive oil in an oven dish, place the chickens in the dish and roast for about 1 1/2 hours until the chickens are done and golden brown. Remove the chickens from the oven dish and place on a serving platter. To make the orange sauce, add the sauce ingredients to the dish in which the chickens were cooked and simmer until the sauce thickens and is done. Serve with the chickens, yellow rice and chunky stir-fried vegetables.
 

Read more on: poultry  |  roast
 

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