- 1 [5-pound / 2.27-kg] chicken
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
Apricot Sausage Meat Stuffing
- 2 tablespoons [30 g] butter
- 2 small green onions, really finely chopped
- 10 ounces [284 g] sausage meat
- 4 tablespoons [60 mL] freshly made white breadcrumbs
- 2 tablespoons [30 mL] whipping cream [35%]
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
- 1/2 teaspoon [2.5 mL] thyme
- 1 teaspoon [5 mL] marjoram
- 1 tablespoon [15 mL] finely chopped roasted hazelnuts
- 2 tablespoons [30 mL] of sauce finely chopped apricots*
Apricot Sauce
- 2 pounds [900 g] canned apricots, drained reserving syrup, really finely chopped*
- 5 ounces [150 mL] reserved apricot juice
- 1 tablespoon [15 mL] dark brown sugar
- 1 cup [250 mL] dry white wine
- 1 clove garlic, cut into 4 wedges
- 1 tablespoon [15 g] butter
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- Prepare apricot sausage meat stuffing.
- Preheat oven to 425°F [220°C].
- Rub chicken all over with salt and pepper, then stuff chicken.
- Close opening and transfer stuffed chicken into a roasting pan.
- Roast chicken on the middle of preheated oven for 15 minutes.
- Meanwhile, stirring into a medium saucepan over medium heat, bring together remaining sauce chopped apricots, reserved apricot juice, dark brown sugar, dry white wine, clove wedges and butter to a boil.
- Lower heat and leave to simmer slowly, stirring every once in a while for approximately 5 minutes, until apricots start to break apart.
- Remove from heat, strain sauce pressing then thow away remaining pulp.
- Lower oven temperature to 350°F [180°C] and pour apricot sauce all over chicken.
- Transfer chicken back on middle rack of oven.
- Roast chicken for 75 to 90 minutes more, coating chicken often with apricot sauce.
- Carve and serve chicken, then top each serving with spoonsfuls apricot sausage meat stuffing,
- Using a metal spoon, remove excess grease on top of sauce, spoon sauce on chicken servings, and serve.
Apricot Sausage Meat Stuffing
- Into a frypan, melt butter over medium heat until no longer foamy.
- Stirring, soften chopped green onions without coloring, for approximately 3 to 4 minutes.
- Using a wooden spoon, crumble in sausage meat; cook stirring for 6 to 8 minutes, until no longer pink.
- Beat in freshly made white breadcrumbs, cream, salt, gray pepper, thyme, marjoram, finely chopped roasted hazelnuts and 2 tablespoons [30 mL] of sauce finely chopped apricots.
- Stirring, cook stuffing for 3 minutes more; remove from heat and leave to cool.
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