1. Place butter under skin above breast to keep moist
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2. Coat chicken liberally with Mingle All Purpose Seasoning
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3. Chop bread, apricots, onion and herbs and put in a bowl. Add Mingle All Purpose Seasoning & pine nuts.
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4. Stuff mixture into the chicken cavity
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5. Place on a rack over an oven tray. Line bottom of tray with sliced onions, herbs and lemon. Pour stock over the base.
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6. Cook at 180 c for 1 hour and 15 minutes
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7. Take out and leave to rest for 15 minutes
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8. Make gravy from the pan juices & stock. Before serving, if you want a thick gravy, make a flour slurry (flour & cold water) and pour into gravy over heat. It will begin to thicken. Add salt to taste. Pour any chicken juices that have run from resting into the gravy.
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