Apricot Glazed Chicken with Savoury Stuffing
1 1/3 kg fresh chicken
1 Tbsp soy sauce
1/2 lemon
Apricot Dipping Sauce
1/2 cup apricot jam
1 Tbsp soy sauce
1 Tbsp lemon juice
2 Tbsp white vinegar
1 Tbsp water
Easy Stuffing
3-4 rashers bacon, chopped
1 large onion, finely chopped
1 1/2 cups long-grain rice, rinsed
3 cups boiling water
2 tsp soy sauce
2 tsp mixed dried herbs
2 tbsp chopped parsley
1 tbsp flour, for gravy
Oven Temperature: 180°C, 350°F, GAS 4
1. To make the sauce, mix all the sauce ingredients together and beat gently while stirring.
2. Prepare the chicken for roasting. Mix together the Apricot Dipping Sauce and soy sauce, brush over the chicken and inside the cavity. Place the lemon half in the cavity. Place the chicken on an adjustable rack, breast-side down. Add a cup of water to the dish and cook in a preheated oven for 40 minutes. Brush again with sauce and turn breast-side up, brush with sauce and cook for 40-50 minutes more, until cooked when tested.
3. When the chicken is placed in the oven, prepare the stuffing. Place all ingredients in a lidded casserole dish and place on a shelf in the oven under the chicken. Cook for 40 minutes then remove from oven and stand covered for 10 minutes. When the chicken is cooked, remove from the dish and cover with foil to rest. Skim the fat from roasting the pan and add about 1 cup of water to dissolve any cooked-on pan juices. Pour into a small saucepan. Add 1 tablespoon of flour blended with a little water and stir until it thickens and boils.
4. Carve the chicken and serve with the stuffing, gravy and vegetable accompaniments.