1.5 kilo Mt Barker Free Range Whole Chicken
½ cup flat leaf parsley, chopped
125 grm Butter, softened
12 almonds, lightly toasted and chopped
6 dried apricots, chopped
½ cup Ricci Cous Cous
250ml Chicken Stock, warmed
1 cup lemon rind
Salt and Pepper to taste
½ cup parsley
Heat oven to 180°. In a bowl place cous cous and hot chicken stock and cover. Allow to sit until cous cous has absorbed all the chicken stock. Using a fork lightly fluff cous cous. Add the chopped almonds and apricots and ½ the lemon rind to the cous cous. Mix thoroughly. Fill the chicken cavity with the cous cous mix. Mix together the parsley, ½ cup of the lemon rind and butter. Place fingers between the skin and the breast meat of the chicken and then fill the parsley mix. Coat chicken with a little butter salt and pepper. Cook for approx. 1 hour. Rest covered for 10 minutes. Serve with veggies or your choice of salad.
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