Name: Chicken roll with orange sauce
Yield: 12 servings
Cuisine: Cooking Method
Ingredients: 4.00 kg chicken whole; 20.00 ml fresh chillies 573; 125.00 g apricots dried; 150.00 g ham chopped; 250.00 ml breadcrumbs fresh; 250.00 ml rice cooked; 125.00 ml pecan nuts coarsely chopped; 2.00 fresh chives chopped; 2.00 eggs extra-large, lightly whisked; salt and freshly ground black pepper to taste; 500.00 ml stock chicken; 10.00 ml grand marnier liqueur; 10.00 ml orange zest only; 5.00 ml cornflour; 10.00 ml orange juice

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Ingredients (15)

4.00 kg	chicken — whole
20.00 ml	fresh chillies — 573

FILLING

125.00 g	apricots — dried
150.00 g	ham — chopped
250.00 ml	breadcrumbs — fresh
250.00 ml	rice — cooked
125.00 ml	pecan nuts — coarsely chopped
2.00	fresh chives — chopped
2.00	eggs — extra-large, lightly whisked
	salt and freshly ground black pepper — to taste

ORANGE SAUCE

500.00 ml	stock — chicken
10.00 ml	grand marnier liqueur
10.00 ml	orange — zest only
5.00 ml	cornflour
10.00 ml	orange juice

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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.