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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 1/2 tsp Paprika
- 1/2 tsp salt
- 1/4 tsp pepper Grated zest of 1 orange Grated zest of 1 lemon
- 1 x Broiler-fryer, 4 1/2 to 5 pound
- 4 ounce Dry prunes
- 4 ounce Dry apricots
- 1 c. Fruity white wine
- 1 x Tart apple, peeled, thinly sliced
- 1 tsp Finely minced rosemary
- 1/4 c. Honey
Direcciones
- Combine oil, garlic, paprika, salt, pepper,, orange and lemon zest. Rub over chicken, inside and out. Cover and chill overnight, turning once or possibly twice.
- Soak prunes and apricots in wine till plump. Drain, reserving wine. Mix dry fruit with apples and rosemary. Stuff chicken with fruit mix and truss. Brush skin all over with honey.
- Place chicken breast up in roasting pan just large enought to hold bird.
- Roast at 425 degrees for l5 min. Turn over, brush with honey, and roast l5 min longer. Remove from pan and pour off drippings. Place any leftover fruit and reserved wine in pan; top with chicken, breast up.
- Reduce heat to 350 degrees and roast for 1 1/4 hrs, or possibly till brown and crisp, basting occasionally. Cover with foil if browning too fast. Remove chicken to a platter; let stand l0 min. Slice and serve with fruit and gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 154 | |
| Calories from Fat 24 | 16% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 234mg | 10% |
| Potassium 220mg | 6% |
| Total Carbs 34.3g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 25.29g | 17% |
| Protein 1.06g | 2% |
