PERSIAN ROAST CHICKEN

5 lb. roasting chicken 1 teaspoon salt
14 cup butter 14 teaspoon pepper

1 large onion, finely chopped 14 teaspoon cinnamon
1 cup chopped dried apricots 14 teaspoon saffron
1/4, cup chopped dried prunes 1 teaspoon tarragon

1 large apple, diced 14, teaspoon thyme

14, cup seedless raisins soft butter
14 cup currants 6 cups hot cooked rice
METHOD:

1. Heat oven to 325°F.

2. Prepare chicken for stuffing.

3. Melt butter in large heavy skillet.

4. Add onion and cook gently for 5 minutes.

5. Add apricots, prunes, apple, raisins, currants.

6. Cook gently 5 minutes, stirring constantly.

7. Remove from heat and add spices. Cool.

8. Stuff loosely into chicken and truss bird.

9. Rub outside of bird with butter and roast at 325°F. until

very tender (about 2% hours), basting occasionally.

pond
ed

Spoon stuffing out of bird and add to hot rice at serving time.
Blend lightly with fork. Serve in separate bowl with chicken.

Mrs. Susan Clark