|
|
A delicious fruit sauce takes form in the
juices of the chicken while it roasts.
Roast Chicken with
Cinnamon, Apricots and Apples
- 1 (5 to 6-pound) whole roasting chicken,
cut into serving pieces
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 12 ounces dried apricots
- 4 to 5 tart green apples, cored and sliced
with peel
- 1 cup apple juice
- Preheat oven to 300°F (150°C).
- Combine the salt, cinnamon and pepper
and coat the chicken pieces with the mixture.
- Scatter the apricots and apple slices
in the bottom of a roasting pan. Place the seasoned chicken atop
the fruit and pour the apple juice over the fruit. Cover tightly
with foil and bake for 1 1/2 to 2 hours or until bird is tender.
Remove foil the last 1/2 hour for the bird to brown nicely, basting
once or twice, if needed.
Serves: 6 to 8.
loading
|
|
|
