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Ingredients
- 1 pkg. dry apricots, cooked down
- 1 c. cooked apricots
- 1/3 c. walnuts
- 1/4 c. maraschino cherries
- 1 T brown sugar
- 1/4 c. orange juice
- 1 teaspoon cornstarch
Directions
- 1. Lay chicken on breast.2. Slit the chicken down center back to spine bone.
- 3. Slit skin around the bottom of the drumsticks.
- 4. Remove the first joints from the wings.
- 5. Start on one side, use fingers and deboning knife to remove meat from bone. Continue to work all the way around the bird.
- 6. Drumsticks and wings need to be removed just as you would undress yourself.
- 7. Lay bird out flat and fill it with one of the following or possibly use a family favorite.
- Cook sugar, juice and cornstarch with apricots. Spread filling on chicken. Roll the chicken in jelly roll fashion. Bake at 375 for 1 hour.
- Once chicken is deboned, stuff with your favorite stuffing and sew up the bird with string. Bake. Place whole chicken on platter and decorate with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 302g | |
| Calories 316 | |
| Calories from Fat 103 | 33% |
| Total Fat 12.34g | 15% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 672mg | 19% |
| Total Carbs 50.97g | 14% |
| Dietary Fiber 6.1g | 20% |
| Sugars 40.7g | 27% |
| Protein 5.68g | 9% |
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