erickson bird family website

Apricot Roast Chicken

Ingredients - Serves 4-6

1 medium or large roasting chicken

12 dried apricots

1 shallot or small onion

1 cup of white wine

1 tablespoon of olive oil


1. Remove the giblets from the chicken and discard.

2. Rinse the chicken and place on broiling pan (tip: line the broiling pan with silver foil to reduce clean-up)

3. Pre-heat oven to 375 degrees

4. Make the apricot glaze:

          Roughly chop up 12 dried apricots

          Finely chop 1 shallot or small onion

          Using some olive oil, sauté the shallots in a small saucepan

          Once the shallots are soft, add the apricots and stir

          Add 1 cup of white wine and simmer for at least 30 minutes

          Continue to simmer the glaze while the chicken is roasting, topping up with wine or water to keep the glaze liquid

5. Coat the chicken with Apricot glaze and place in the oven

6. Every  30minutes or so:

          Prick the skin to release the fat (especially near the drumsticks and wings)

          Coat the chicken again with more apricot glaze

7. Chicken should be done in about an hour and half     8. Serve with crusty bread and salad etc.