Recipe - Roast Chicken With Kasha Stuffing And Honey Glaze

1 Roasting Chicken; 5 Lbs.
One half cup Honey; Liquid
2 tablespoon Rendered Chicken Fat Or Oil;
* See Note
One half teaspoon Salt
2 tablespoon Sesame Seeds

KASHA STUFFING
2 tablespoon Rendered Chicken Fat Or Oil;
*See Note
2 Onions; Chopped
1 One half cup Kasha; (Buckwheat)
2 cup Chicken Stock
1/3 cup Dried Apricots; Finely
Chopped
1 teaspoon Salt
1 teaspoon Pepper

*Recipe called for unsalted butter or rendered chicken fat. I changed it to
oil or chicken fat.

Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5
minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and
pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes.
Remove from heat; let stand for 1 hour.

Remove giblets and neck from chicken. Rinse under cold water; pat dry
inside and out. Loosely stuff neck and body cavities with some of the
stuffing; place remaining stuffing in casserole dish and set aside. Fold
neck skin over stuffing and skewer to back. Lift wings and twist under
back. Place, breast side up, on rack in roasting pan.

In small saucepan, heat together honey, fat and salt over low heat until
fat is melted, stirring to blend well. Brush about 1/3 cup all over chicken
to coat. Roast in 325'F oven for 2One fourth hours, brushing occasionally with
all but 1 tbsp of the remaining honey mixture.

Add casserole dish to oven. Brush chicken with reserved honey mixture;
sprinkle all over with sesame seeds. Roast for 30 minutes or until meat
thermometer inserted in thickest part of thigh registers 185'F. Transfer to
cutting board; tent with foil and let stand for 10 minutes before carving.
Makes 6 servings. PER SERVING: about 610cal, 49g pro, 28g total fat (9 g
sat fat), 42 g carb, 2 g fibre, 144 mg chol, 965 mg sodium.

Recipe by: Canadian Living Dec'97

Posted to JEWISHFOOD digest V97 #299 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 16, 1997