The roast should be taken out of refrigerator at least 1 /2 hour before cooking.
Stuff cavity with apricot dressing.
Fasten securely with string to hold shape.
If rind is still on, score it with sharp knife to facilitate carving.
Place meat on rack in roasting pan, and cook, uncovered, until well done—about 3 1/2 hours at 325°F.
Let roast stand in warm place 10 minutes while making gravy, to make carving easier.
Skim fat from pan juices.
Stir flour into pan juices to thicken, adding enough chicken broth to achieve correct consistency.
Taste for seasoning.
Remove string from roast before bringing to table.
Note: Have your butcher remove bone from roast when you buy it; ask him to leave rind on if you prefer crisp, crunchy top.