Glazed Roasting Chicken with Fine Herbs

[Kitchen Witch]

Glazed Roasting Chicken with Fine Herbs



1 large roasting chicken; 4-to-5-pounds
or four cornish hens
or capon
4 bacon slices -- cut into thin strips
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
or 1tsp dried rubbed sage
1 lemon -- juiced
4 tablespoons butter
4 tablespoons apricot preserves
4 tablespoons sherry
2 tablespoons honey
assorted fruit chutneys -- to serve

Combine herbs and bacon and chop very fine. set aside.

To stuff chicken (Note: stuffing will go between bird's skin and flesh, not
in its cavity), lift skin at the neck, slip your fingers under skin working
downwards, loosening skin over breasts and thighs as far as your fingers
can reach. Push half of seasoned bacon-herb mixture under skin and down
around bird's thighs and drumsticks. With your other hand, smooth stuffing
from outside. Push remaining stuffing under skin and onto breast and
continue to pat down with your other hand. Secure bird's legs by tying
together loosely.

Rub chicken with butter, place in shallow roasting pan. Sprinkle with salt
and pepper. Roast in preheated 350-degree oven for 1 hour.

After first 10 minutes of roasting baste with lemon juice and butter.
Afterwards baste chicken with pan juices ever 10-20 minutes.

While chicken is roasting, melt together in small saucepan apricot
preserves, sherry and honey. Brush glaze on chicken, then return to oven,
roasting an additional 25-35 minutes, basting frequently with glaze until
golden brown or amber. Serves 6 to 8.