Roasted Apricot Chicken With Pecan Stuffing

Looking for an elegant family dinner? Enjoy this roasted apricot chicken with pecan stuffing – a lavish meal.

–

Save & Share

Servings 6

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

9939c5b8-288b-4a8d-90d5-0b971b5c2dae

ingredients 9
Prep Time 40 min
Total Time 2 hr 50 min

Ingredients

1: (3- to 5-lb.) whole roasting or frying chicken

3: to 4 cups stuffing mix (not cubes)

: Margarine or butter

: Water

1/2: cup chopped pecans

1/2: cup golden raisins

3: tablespoons margarine or butter, melted

1/4: cup apricot preserves

1/4: teaspoon cinnamon

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 325°F. Remove giblets from body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In medium bowl, prepare stuffing mix with margarine and water according to package directions. Stir in pecans and raisins. Fill cavity of chicken loosely with stuffing. Spoon remaining stuffing into small baking dish; cover with foil and refrigerate. Using string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back.
2 Place chicken, breast side up, on rack in shallow roasting pan. Brush chicken with 1 tablespoon of the melted margarine. Bake at 325°F. for 1 1/2 hours.
3 In small bowl, combine remaining 2 tablespoons melted margarine with apricot preserves and cinnamon. Remove chicken from oven; brush apricot mixture generously over chicken. Remove reserved stuffing from refrigerator. Place chicken and reserved stuffing in oven.
4 Bake chicken an additional 30 to 40 minutes, brushing occasionally with remaining apricot mixture. Bake reserved stuffing until thoroughly heated.* Untie legs about 10 minutes before end of baking time. Chicken is done when fork tender, juices run clear and drumstick moves easily up and down and twists in socket. Let stand 5 to 10 minutes before carving. Bring any remaining apricot mixture to a boil; serve with chicken.

EXPERT TIPS

toggle

Expert Tips

* Stuffing in baking dish will be drier than stuffing in chicken. For moister stuffing, add 2 tablespoons chicken broth or water to stuffing in baking dish before baking.

Letting a whole roasted chicken or turkey stand for 10 to 20 minutes prior to carving gives the juices time to redistribute and makes the meat easier to slice.

Remove all the stuffing from the chicken before serving. Otherwise, the stuffing int he cavity cools at a different rate from the meat, leading to ideal conditions for bacterial growth. Refrigerate leftover stuffing and chicken separately, as soon after serving is possible.

Walnuts or almonds can stand in for the pecans; chopped dried apricots, pitted prunes or mixed dried (not candied) fruit can replace some or al of the raisins.

Serve the chicken with buttered green beans, a big tossed salad and cranberry muffins.