2 boneless, skinless chicken breasts
4 cups (1 litre) chicken stock
1 cup (240 gm) white and wild rice mixed
1 small chopped yellow onion
1/4 cup butter (65 gm)
2 sticks celery, chopped finely
1/4 cup dried cranberries (65 gm)
1/4 cup chopped dried apricots (65 gm)
1/4 cup slivered, roasted almonds (65 gm)
zest of one orange
Bring chicken stock to a boil. Add
rice. Cover and simmer for 30 minutes.
Sauté chopped
onion in butter and cook for a few moments, then add celery and continue to
cook until onion is tender. Add dried cranberries and dried
apricots.
Add roasted almonds and the zest of one orange and allow the
stuffing to simmer, stirring constantly for a few moments.
Remove from the heat, add the rice and mix well. Allow to cool.Place the chicken, breast-down on a cutting
board and remove the backbone with a sharp knife. Remove the breast bones,
working from inside the chicken, being careful not to puncture the skin.
(Bones can be used to make stock for gravy) Carefully remove all small
bones, leaving the thigh and drumsticks and wings intact.
Place a layer of stuffing onto the breasts of the chicken and then add the
two additional chicken breasts, followed by more stuffing. Bring the cut
edges of the back together and join with toothpicks, the toothpicks are
'laced' together using the string. When most of the chicken has been
re-assembled, you can add some extra stuffing (do not over-stuff!). Now trim
the toothpicks back to approx. 1" (2.5 cm) lengths with kitchen shears.
Place chicken on a rack in baking dish and
arrange into shape, tie the legs together, and use string to hold
chicken into correct appearance. Be sure to tie around the centre of
the breast at least once, or the chicken will tend to split
during roasting.
Bake at 325°F or 160°C, covered with foil
for the first hour, and then continue to roast, basting
frequently until internal temperature reaches 190 degrees F.
Allow to cool for 15 minutes or so, before serving.