Roast Chicken, Apricots and Cracked Wheat

Ingredients

• ¼ teaspoon dried thyme

4 servings

Preparation

1. Wipe the chicken inside and out with paper towels. Remove the loose fat from inside the cavity. Squeeze the juice of the lemon on the skin and inside the chicken cavity. Set the chicken aside.
2. Put the cracked wheat in a small bowl and add the cold water. Put the apricots in a small saucepan and cover with the port. Let stand for one hour.
3. Bring the apricots to a boil, cover, and simmer gently over low heat for 30 minutes, or until tender.
4. Preheat the oven to 375 degrees. Drain the water from the cracked wheat. Melt the butter in a frying pan and gently soften the onion with the garlic and celery. Add the cracked wheat, salt, pepper, and thyme. Mix well and cook for five minutes. Add the apricots, whole or chopped, with their juice. Mix thoroughly and cook for another five minutes.
5. Stuff the mixture into the chicken and truss with needle and thread or skewers.
6. Roast the chicken for 40 minutes to one hour. Let rest at room temperature before serving.

3 hours