Fruit-Glazed Roast Chicken Recipe

Ingredients

• 2 lemons, quartered
• 2 broiler/fryer chickens (3 to 3-1/2 pounds each)
• 1/3 cup chicken broth
• 3 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 3/4 cup dried apricots
• 3 tablespoons brown sugar
• 2 tablespoons golden raisins
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup water
• 2 cans (16 ounces each) pear halves, drained
• 1 can (15-1/4 ounces) peach halves, drained
• 1 can (16 ounces) apricot halves, drained
• 1 cup pitted prunes
• Lemon leaves, optional

Directions

• Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours or until a meat thermometer reads 180°.
• Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside.
• In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside.
• Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving.
• Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired. Yield: 8 servings.

Fruit-Glazed Roast Chicken published in Country Chicken Cookbook , p81