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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 14 cup butter
- 14 cup honey
- 1 teaspoon rose water
- 1 teaspoon salt
- 12 teaspoon black pepper
- 4 lbs chicken (or goose)
- 1 lb fresh apricot, pitted and halved
- 1 tablespoon sugar
- 12 cup toasted slivered almonds or 12 cup chopped pistachio nut
Method
- Preheat oven to 425F.
- Combine first 5 ingredients.
- Rub chicken inside and out with mixture.
- Roast in a 425 oven until golden, turning occasionally to brown all sides.
- Lower heat to 350, add apricots and sugar to pan juices.
- Baste chicken and apricots with juices and continue roasting 20 minutes or until tender.
- Remove to heated plate, pour juices over and sprinkle with almonds or pistachios.
