Roast chicken with kasha stuffing and honey glaze

6 Servings

Ingredients

Quantity Ingredient
1 Roasting Chicken; 5 Lbs.
½ cup Honey; Liquid
2 tablespoons Rendered Chicken Fat Or Oil; * See Note
½ teaspoon Salt
2 tablespoons Sesame Seeds
2 tablespoons Rendered Chicken Fat Or Oil; *See Note
2 Onions; Chopped
1½ cup Kasha; (Buckwheat)
2 cups Chicken Stock
⅓ cup Dried Apricots; Finely Chopped
1 teaspoon Salt
1 teaspoon Pepper

Directions

KASHA STUFFING

*Recipe called for unsalted butter or rendered chicken fat. I changed it to oil or chicken fat.

Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5 minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes.

Remove from heat; let stand for 1 hour.

Remove giblets and neck from chicken. Rinse under cold water; pat dry inside and out. Loosely stuff neck and body cavities with some of the stuffing; place remaining stuffing in casserole dish and set aside. Fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Place, breast side up, on rack in roasting pan.

In small saucepan, heat together honey, fat and salt over low heat until fat is melted, stirring to blend well. Brush about ⅓ cup all over chicken to coat. Roast in 325'F oven for 2-¼ hours, brushing occasionally with all but 1 tbsp of the remaining honey mixture.

Add casserole dish to oven. Brush chicken with reserved honey mixture; sprinkle all over with sesame seeds. Roast for 30 minutes or until meat thermometer inserted in thickest part of thigh registers 185'F. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

Makes 6 servings. PER SERVING: about 610cal, 49g pro, 28g total fat (9 g sat fat), 42 g carb, 2 g fibre, 144 mg chol, 965 mg sodium.

Recipe by: Canadian Living Dec'97 Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg <walbergr@...> on Nov 16, 1997

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