Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Pitted prunes -diced
3/4 c Dried apricots 3 lb Chicken
1 tb Raisins 2 ts Paprika
1 1/2 c Water Salt and pepper
4 Zwieback biscuits 3 tb Butter, melted
3 tb Light cream 1 sm Onion, chopped
1 Egg 1/4 c Chopped celery
2 tb Brandy 1 3/4 c Sour cream
1 Tart apple, peeled and

Place prunes, apricots, raisins and water in saucepan and bring to a
boil. Drain, reserving water. Place fruit in large wooden bowl. Chop
coarsley, reserving a few whole prunes and apricots for garnish.
Crumble zwieback and llmi with cream, egg and brandy. Add , along
with diced apple, to fruit in bowl. Preheat oven to 400. Remove
giblets, chop and set aside. Wash and dry chicken; rub inside and out
with paprika and pepper, salting insides only. Fill chicken with
fruit stuffing, sew up, truss and place in roasting pan. Pour melted
butter on top. Roast 1 1/4 hours. Remove chicken from oven and lkeep
warm. While chicklen is roasting, place chopped onion, carrot and
celery in saucepan with reserved cooking water and giblets. Simmer
for 30 minutes. Remove from heat and strain broth. Stir strained
broth into roasting pan to deglaze. Stir in sour cream and boil until
smooth and slightly lthickened.l Serve lchicken with sour cream gravy
separately.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 02-02-95

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