Instructions |
| 1. |
To make the stuffing in a sauce pan melt the 2 tablespoons of butter and add the onion and garlic and saute until soft. |
| 2. |
Add the cumin and cinnamon and continue to cook for a few more minutes. Remove from heat and reserve. |
| 3. |
Next drain the dried fruit that was soaking in broth or brandy and chop. Add to the cooled onion mixture. |
| 4. |
Add the almonds with salt and ground black pepper to taste to finish the stuffing mixture. |
| 5. |
To roast the chicken preheat oven to 400F 205C. |
| 6. |
Remove the neck and giblets from the whole chicken and rinse the chicken with water. Pat dry. |
| 7. |
Stuff the neck of the chick and reserve the excess. |
| 8. |
Brush the chicken with the flavored oil. |
| 9. |
Place the chick in a roasting pan and place the bay leaves and squeezed lemons in the open cavity. |
| 10. |
Roast the chicken for 1 to 1 1/4 hours. Baste with juices every 20 minutes if you desire. |
| 11. |
When the chick is done remove from roasting pan and let rest on your carving board. This will give you time to make gravy. |
| 12. |
To make the gravy to make the gravy add honey, tomato paste, lemon juice and broth to the drippings. Bring to a boil and stir until the gravy thickens. |
| 13. |
When the gravy is complete reheat any excess stuffing. |
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