Fruit and nut roast chicken

Ideas
4 servings Prep: 35 mins, Cooking: 1 hr 30 mins
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Poultry

By Food24 November 03 2009
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Ingredients (22)

20.00 g butter — melted
15.00 ml honey
10.00 ml soy sauce — light
2.00 kg chicken — whole
STUFFING
20.00 ml sunflower oil
1.00 onion — chopped
1.00 celery stalks — chopped
200.00 ml brazil nuts — chopped
150.00 g beef mince — lean
1.00 Granny Smith apples — peeled, cored, chopped
125.00 ml apricots — sliced
10.00 ml fresh ginger — freshly grated
20.00 ml fresh mint — chopped
250.00 ml breadcrumbs
1.00 eggs — large, beaten
sea salt and freshly ground black pepper
GRAVY
30.00 g butter
30.00 ml flour
250.00 ml stock — chicken
5.00 ml fresh ginger — freshly grated
10.00 ml honey
15.00 ml soy sauce — light
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Method:

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.



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