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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