Fruit and nut roast chicken

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 24
Servings 4
Time 35 minutes

Ingredients

  • 20
    g
    butter, melted
  • 15
    ml
    honey
  • 10
    ml
    light soy sauce
  • 2
    kg
    whole chicken
  • STUFFING
  • 20
    ml
    sunflower oil
  • 1
    onion, chopped
  • 1
    stick celery, chopped
  • 200
    ml
    chopped Brazil nuts
  • 150
    g
    lean beef mince
  • 1
    Granny Smith apple, peeled, cored and chopped
  • 125
    ml
    sliced dried apricots
  • 10
    ml
    freshly grated ginger
  • 20
    ml
    chopped fresh mint
  • 250
    ml
    breadcrumbs
  • 1
    large egg, beaten
  • salt and freshly ground black pepper
  • GRAVY
  • 30
    g
    butter
  • 30
    ml
    flour
  • 250
    ml
    chicken stock
  • 5
    ml
    freshly grated ginger
  • 10
    ml
    honey
  • 15
    ml
    light soy sauce
 

Method

1 hour 30 minutes
 
1. Mix the butter, honey and soy sauce and brush over the chicken. 2. STUFFING: Heat the oil in a frying pan and add onion, celery and nuts. Sauté for 1 minute then add the mince, stirring until browned. 3. Add the apple, apricots, ginger and mint. Remove from the heat and stir in the breadcrumbs and egg. Season with salt and pepper and allow to cool. 4. Fill the chicken cavity with the stuffing. Close the cavity with toothpicks, or sew it up. Tie the legs together. Place chicken on a rack in a roasting pan. Pour a little water into the pan and roast in a preheated oven at 200 ºC for about 1 1/2 hours. Baste occasionally. 5. GRAVY: Remove the drippings from the roasting pan and place in a small saucepan. Add butter and heat. Stir in flour and cook for 1 minute. Gradually add chicken stock. Add ginger, honey and soy sauce. Stir until gravy has thickened. Season with salt and pepper.
 

Read more on: poultry  |  roast
 

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