Roast Chicken with Apricot and Pine Nut Stuffing
Makes 12
Ingredients
- 2 cups of stuffing mix
- ¾ cup of chopped dried apricots
- ¼ cup of pine nuts
- 1 onion finely chopped
- 2 rashers of streaky bacon finely chopped
- 1/3 cup of fresh herbs or 2 teaspoon dried- you choose.
- 1 egg beaten
- ½ cup of water
- 1 whole fresh chicken
- 1 cup of stock
- 1 tablespoon of butter
Method
- Heat butter in a frying pan and cook onion and bacon over medium-low heat until soft but not brown (about 5 minutes).
- Place in a large bowl with the stuffing mix, apricots, pine nuts, herbs, egg and enough of the water to form a moist mixture.
- Fill the cavity of the chicken and place the chicken into a roasting pan.
- Add the chicken stock, cover with foil and roast for 1 hour.
- Remove the foil and continue roasting for 50 mins or until juices run clear.
- The stuffing can be prepared ahead and chilled for up to 48 hours until needed.
