(Chicken Roasted with Apricots)
Combine:
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- 1/4 cup each butter and honey
- 1 t. each rose water and salt
- 1/2 t. black pepper
Rub mixture, both inside and out, over:
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- 4-pound chicken (or goose)
Turning to brown all sides, roast in a 425° oven until golden. Lower heat to 350°, add to pan juices:
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- 1 pound fresh apricots, pitted and halved
- 1 T. sugar
Baste chicken and apricots with juices and continue roasting 20 minutes or until tender. Remove to heated plate, pour juices over and sprinkle with:
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- 1/2 cup toasted slivered almonds or chopped pistachio nuts
Serves 6-8.
From "Peasant Cooking of Many Lands"
by Coralie Castle and Margaret Gin
