Chicken in honey

Yield: 1 Servings

Measure Ingredient
1 \N Chicken, 3 1/2-lb.
2 pinches Fresh ground
1 cup Crumbled macaroons
\N \N Black pepper
\N \N Salt & pepper, to season
1 cup Ground almonds
1 \N Egg, beaten
3 tablespoons Olive oil
1 tablespoon Chopped fresh
3 tablespoons Honey
\N \N Basil
½ cup Melted butter

Combine the macaroons, almonds, & beaten egg & season with basil & pinch of black pepper. Season the cavity of a chicken with salt & pepper & stuff with almond mixture. Sew or skewer the vents & truss the wings & legs close to body. Prick the skin with tines of a fork & rub it with mixture of oil & honey. Roast the chicken in moderate oven at 350 F., basting frequently with melted butter & pan juices.

Cook for about 1+½ hours or until tender.


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