• 1 large roasting chicken
• 2 boneless, skinless chicken breasts
• 4 cups (1 litre) chicken stock
• 1 cup (240 gm) white and wild rice mixed
• 1 small chopped yellow onion
• 1/4 cup butter (65 gm)
• 2 sticks celery, chopped finely
• 1/4 cup dried cranberries (65 gm)
• 1/4 cup chopped dried apricots (65 gm)
• 1/4 cup slivered, roasted almonds (65 gm)
• zest of one orange

Prepare stuffing as directed.

Place the chicken, breast-down on a cutting board and remove the backbone with a sharp knife.

Remove the breast bones, being careful not to puncture the skin of the chicken. (Bones can be used to make stock for gravy)

Carefully remove all small bones, leaving the thigh and drumsticks and wings intact.

Place a layer of stuffing onto the breasts of the chicken and then add the two additional chicken breasts, followed by more stuffing.

Bring the cut edges of the back together and join with toothpicks, the toothpicks are ''laced'' together using the string.

When most of the chicken has been re-assembled, you can add some extra stuffing (do not over-stuff!).

Now trim the toothpicks back to approx. 1" (2.5 cm) lengths with kitchen shears.

Place chicken on a rack in baking dish and arrange into shape, tie the legs together, and use string to hold chicken into correct appearance.

Be sure to tie around the centre of the breast at least once, or the chicken will tend to split during roasting.

Bake at 325°F or 160°C, covered with foil for the first hour, and then continue to roast, basting frequently until internal temperature reaches 190 degrees F.

Allow to cool for 15 minutes or so, before serving

by Pak101.com (few years ago!) / 1747 views