Apricot Madeira Chicken Recipe
Ingredients
| Broiler or Fryer - 3 to 3 1/2 pounds, thoroughly thawed if frozen | ||
| Madeira | 5 Tablespoon | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Chopped | 1/4 pound, chopped (For Stuffing:) | |
| Soft whole what bread crumbs - 1 cup | ||
| Onion | 1 (For Stuffing:) | |
| Parsley | 2 Tablespoon, finely chopped (For Stuffing:) | |
| Egg | 1 (For Stuffing:) | |
| Salt | 1 To taste (For Stuffing:) | |
| Pepper | To Taste (For Stuffing:) | |
Directions
GETTING READY
1) Preheat oven to temperature of 400 degrees.
MAKING
2) In a small saucepan, put the apricots and cover with water as per the directions on the package. Bring the contents to a boil and then gently simmer over low heat till soft. Drain thoroughly.
3) To prepare the stuffing, reserve half of the apricots and then combine the remaining in a small bowl with the onion, bread crumbs and parsley.
4) Add just enough of the beaten egg to bind the mixture and stir well. Season to taste.
5) With the stuffing, fill the neck end of the chicken and fold the neck skin back into position.
6) Fold the wing tips over the neck skin and use a metal skewer to secure them in place.
7) On a rack in the roasting pan, place the stuffed chicken and cover with foil.
8) Roast in the preheated oven for about 90 minutes.
9) Take off the foil and continue to roast the chicken for another 20 minutes, till the skin is brown and the juices run clear when a skewer is used to pierce the thickest part of the thigh.
10) Put the chicken on a warmed serving dish and take out the metal skewer. Keep the chicken warm in the oven that has been turned to the lowest possible setting.
11) From the roasting pan, pour off the excess fat into a pan. Place the pan on top of the stove.
12) Into the pan, pour the broth and Madeira and bring the contents to a boil, stirring well.
13) Add the reserved apricots and boil once again. Taste and, if required, adjust the seasoning.
SERVING
14) Place the hot chicken on a serving platter and serve while still piping hot. The sauce can be poured into a warmed sauceboat and served on the side or even poured over the chicken to make it juicier. The dish makes a delectable main course dish.
1) Preheat oven to temperature of 400 degrees.
MAKING
2) In a small saucepan, put the apricots and cover with water as per the directions on the package. Bring the contents to a boil and then gently simmer over low heat till soft. Drain thoroughly.
3) To prepare the stuffing, reserve half of the apricots and then combine the remaining in a small bowl with the onion, bread crumbs and parsley.
4) Add just enough of the beaten egg to bind the mixture and stir well. Season to taste.
5) With the stuffing, fill the neck end of the chicken and fold the neck skin back into position.
6) Fold the wing tips over the neck skin and use a metal skewer to secure them in place.
7) On a rack in the roasting pan, place the stuffed chicken and cover with foil.
8) Roast in the preheated oven for about 90 minutes.
9) Take off the foil and continue to roast the chicken for another 20 minutes, till the skin is brown and the juices run clear when a skewer is used to pierce the thickest part of the thigh.
10) Put the chicken on a warmed serving dish and take out the metal skewer. Keep the chicken warm in the oven that has been turned to the lowest possible setting.
11) From the roasting pan, pour off the excess fat into a pan. Place the pan on top of the stove.
12) Into the pan, pour the broth and Madeira and bring the contents to a boil, stirring well.
13) Add the reserved apricots and boil once again. Taste and, if required, adjust the seasoning.
SERVING
14) Place the hot chicken on a serving platter and serve while still piping hot. The sauce can be poured into a warmed sauceboat and served on the side or even poured over the chicken to make it juicier. The dish makes a delectable main course dish.
Chef
