Chicken w/Dried Fruit
3/4 cup of pitted prunes
3/4 cup of dried apricots
1 tablepsoon of raisins
1 1/2 cups of water
4 zwieback biscuits
3 tablespoons o flight cream
1 egg
2 tablespoons of brandy
1 tart apple, peeled and diced
one 3 pound chicken
2 teaspoons of paprika
salt and pepper
3 tablespoons of butter, melted
1 small onion, chopped
1 small carrot, chopped
1/4 cup of chopped celery
1 3/4 cups of sour cream
Place the prunes, apricots, raisins and water in saucepan and bring to a boil. Drain, reserving water. Place fruit in large wooden bowl. Chop coarsely, reserving a few whole prunes and apricots for garnish.
Crumble zwieback and mix with cream, egg, and brandy. Add zwieback mixture and diced apple to bowl with dried fruit.
Preheat oven to 400ºF.
Remove giblets, chop, and set aside. Wash and dry chicken, rub inside and out with paprika and pepper, salting inside only. Fill chicken with fruit stuffing, sew up, truss and place in roasting pan. Pour melted butter on top. Roast for 1 1/4 hours. Remove chicken from oven and keep warm.
While chicken is roasting, place chopped onion, carrot, and celery in saucepan with reserved cooking water and chopped giblets. Simmer for 30 minutes. Remove from heat and strain broth.
Stir strained broth into roasting pan to deglaze. Stir in sour cream and boil until smooth and slightly thickened. Serve chicken with sour cream gravy separately. Serves 4
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