Apricot Stuffed Roast Chicken

Apricot stuffed roast chicken is going to become a holiday alternative to plain Jane turkey in your family recipe repertoire. This particular recipe is very rich in flavor.

The meal can’t be boring when adding jammy apricot glazed roast chicken that has a bread stuffing infused with herbs, tangy apricot pieces, and pecans.

When poultry is stuffed, it creates a much moister meat, as well as a side dish that cooks along with the main course.

Apricot Stuffed Roast Chicken

- Not just for holidays, get stuffed anytime- Stuffing will make the cooking times longer, but takes care of the side dish by providing a savory dressing. I like it with fruit flavors, apricot here, but orange or apple could be substituted.

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Ingredients Method Notes

Ingredients

  

• 1 Package bread stuffing
• 1/4 cup 1/2 stick butter
• 1/4 cup diced onion
• 2 stalks of celery diced
• 1 Tablespoon fresh parsley minced
• 1/2 cups diced dried apricots
• 1/2 cup pecan pieces toasted
• canned chicken broth
• 4 lb Uncooked roasting chicken
• apricot jam or glaze
• Salt and pepper
• poultry seasoning optional

Method

 

1. Rub chicken inside and out with the salt, pepper, (and poultry seasoning if desired)
2. Sauté onion, parsley, and celery in the butter until tender. Add the apricots and cook for a few minutes.
3. In a large bowl add the vegetables to the bread stuffing, add the nuts and pour in chicken broth. Mix well. Stuff the chicken.
4. Roast the chicken, basting with juices. After the roast has cooked for an hour and a half mix 1/4 cup of apricot jam with some juices from the roast, brush onto the roast for the last half hour or so of cooking.

Notes

Tips
Be sure to stuff the chicken only right before cooking it.
Be sure to remove all the stuffing after cooking and refrigerate leftovers separately from the chicken meat.
Internal temperature should register 175° when done.

Wondering what you  wish to serve with the finished bird and beautiful stuffing?  Side dishes of tender broccoli, perhaps some Mediterranean-style accompaniments, or a fennel dish. A garnish of olives, a dish of balsamic carrots or creamy potato leek soup would complement this, as well.