Chef Paul Vocadlo
Bistro Dansk
Our cover depicts a whole roasted chicken, in the restaurant kylling portions are a healthy half bird as this recipe instructs.
Ingredients
1/4 butter
1 cup chopped celery
1 cup chopped onions
1 tsp dried basil
3/4 tsp paprika
1 cup dried apricots, thinly sliced
2 Tbsp water
4 cups fine fresh bread crumbs
1 cup coarsely chopped walnuts, toasted
1/2 tsp salt
1/2 tsp pepper
2 eggs, beaten
4 chickens (5-6 lb each)
Method
- In a large skillet over medium heat melt half of butter. Add celery and onion, cook for 5 mins.
- Stir in 1/2 tsp basil, 1/4 tsp paprika, apricots and water. Cover, cook for 3-5 minutes until apricots are plump.
- Transfer to large bowl mix in bread crumbs, walnuts, salt, pepper and eggs.
- Cut through backbones and breastbones to divide chickens in half, trim any fat and excess skin.
- Preheat oven to 375°F. Evenly spread 8 3/4 cup mounds of stuffing on a greased rimmed baking sheet, cover with chicken halves (cut side down).
- Melt remaining butter, brush over chicken. Combine remaining basil, paprika and a pinch of salt and pepper, sprinkle over chicken.
- Bake for 40-45 minutes until golden brown and juices run clear when pierced.
Yield 8 servings
