For 4-6 people you need

1 large can apricots 1/2 packet sage and onion stuffing 3 lb. chicken 1-2 oz. butter To garnish: 6-8 apricots from can

  1. Drain juice from apricots.
  2. Put half juice from can of apricots into pan and heat.
  3. Chop all apricots except 6-8 for garnish, add to the packet of sage and onion stuffing, with hot juice to bind.
  4. Stuff the bird, spread butter over the breast and wrap in foil.
  5. Cook for 1 hour.
  6. Open foil for bird to brown.
  7. Add rest of the apricots and juice to roasting tin and cook for a further 15-20 minutes.

Oven temperature: hot, 425-450°F-Gas Mark 6-7 Oven position : towards top of oven