Though I grew up eating root veg and I thoroughly enjoy winter crops, I must be ready for spring because I found myself craving some spring/summer fruit at the farmers market the other day. This got me thinking about how I could satisfy my craving without having the in-season fruit at hand. Like mint and lamb, apple and pork, I love the combination of apricots and roast chicken.
True, you should be able to find Chilean imported apricots in most major stores from January until early August, there’s something special in buying locally farmed produce. California apricots are available from May through July while Washington apricots are on the market from June through early August. Being that it’s late February I decided to improvise using sugar free preserves to see if I could create the taste I was hoping for.
2 x 4 lbs organic chickens
1 bunch fresh rosemary- divided in half
1 lemon – cut in half
1 cup chicken broth
3 tbsp all natural apricot jam
¼ tbsp apple cider vinegar
1 tbsp fresh rosemary – chopped
1 tbsp fresh ginger – chopped
2 tsp warm water
Mix all the glaze ingredients together in small mixing bowl.
Preheat oven to 400°F (200°C)
1. Begin by rinsing the chickens under cold water inside and out.
2. Pat dry with a paper towel, inside and out
3. Season generously with S&P inside and out and place fresh rosemary sprigs and ½ lemon in the cavity of each bird.
4. Brush each bird generously with apricot glaze.
5. Place on foiled rimmed roasting tray and pour chicken broth in tray.
6. Pop in the oven for about 1 – 1¼ hours.
7. The chicken is done when an instant-read thermometer registers 165°F (74°C) when inserted into the thickest part of the thigh or the juices run clear when cut into.
8. Remove chicken from oven and let rest for 10 minutes before carving.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.