Succulent Roast Chicken with Apricot-Matzah
Leftovers keep 3 days under refrigeration.
Freezes 3 months.
To keep the breast meat juicy, the bird is cooked breast-side down
and turned over to complete the browning only in the last 40
1 chicken, 4-1/2 to 5 lb (2-2.25 kg)
1 fat garlic clove
olive oil for brushing the bird
salt and black pepper
15 oz. (425 ml) strong chicken stock, or use 1 stock cube and 15 fl
oz (425 ml)water
For the gravy:
2 teaspoons potato flour (starch)
2 Tablespoons water or white wine.
When calculating the cooking time, allow an extra 15 minutes for the
bird to "settle" out of the oven before it is carved.
Preheat the oven to Gas no. 5 (375° F, 190° C).
Put a poultry cradle or grilling rack in a roasting tin that will
just hold the bird comfortably.
Make a shallow nick on each side of the bird where the leg joint
meets the breast and insert half the peeled clove of garlic just
under the skin.
Brush the bird all over with olive oil and season with a sprinkling
of salt and freshly ground black pepper.
Pour the hot stock into the roasting tin, then lay the bird upside
down on the cradle or rack (if it doesn't sit comfortably, lay it on
its side). Roast it this way for 20 minutes to the pound (.5 kg)
plus 20 minutes — for a 5 lb (2.25 kg) bird, the total cooking time
will be 2 hours.
Baste the bird every 1/2 hour with the stock, then 40 minutes before
the end ofthe cooking time, turn it over and cook breast-side up.
Lift it on to a carving dish or board, cover lightly with foil (to
keep the heat in).
To make the gravy: pour off any free fat and add 10 fl oz (275 ml)
boiling water. Stir well to loosen any of the crispy bits on the
bottom of the tin, then pour into a small pan and add 2 teaspoons
potato flour mixed to a cream with 2 Tablespoons water or white
wine. Bring to the boil and simmer for 3 minutes.Taste it and
correct the seasoning if necessary.
4 oz. (125 g) tenderised dried apricots, each cut in quarters
4 oz. (125 g) matzot
6 oz. (175 g) cooking water from apricots
1 large onion, finely chopped
2 oz. (50 g) margarine
grated rind of half large lemon
good squeeze lemon juice
1/2 teaspoon salt
good speck of white pepper
1/2 teaspoon paprika
1 Tablespoon chopped parsley
1 large egg
Cover apricots with water, cover and cook on 100 per cent power in
the microwave for five minutes, or simmer in a small covered pan for
10 minutes. Leave to cool.
Crumble the matzot as finely as possible into a large basin. Add the
6 oz (175ml) liquid from the apricots and leave to soften.
Meanwhile, cook the onion in the margarine until softened and
Add the seasonings and the beaten egg to the matzah, then add to the
the pan and cook gently until the matzah starts to brown and loses
some of itswetness. Stir in the well-drained apricots and mix well.
Stuff the cavity of thebird.
This is from Evelyn
Rose's column in the April 10, 1998, Jewish Chronicle, UK.