| 1 | Place the apricots in a bowl, pour juice over, let soak at least 4 hours to overnight. |
| 2 | Drain the aprictos, reserve juice. |
| 3 | preheat the oven to 325 °F. |
| 4 | combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg, candied ginger, and salt and pepper. |
| 5 | wash and dry the chicken(s). |
| 6 | Rub the skin with ground giner and season with salt and pepper. |
| 7 | Stuff the bird(s). |
| 8 | Place breast-side up in a roasting pan just slightly larger than chicken(s). |
| 9 | Pour shrry over and place in oven. |
| 10 | (figure 25 minutes per pound for cooking time). |
| 11 | After 15 minutes, pour the apricot juice over and baste with the surrounding juices. |
| 12 | Roast 15 minutes longer, then smeal the bird(s)"s skin with honey and surround them with the apricots. |
| 13 | (if you are cooking a large bird, add apricots about 20 minutes before chicken is cooked). |
| 14 | Baste with the apricot juice and surrounding juices. |
| 15 | For smaller chickens, baste one more time; for larger one, continue to baste every 15 minutes. |
| 16 | When chickens are cooked, remove to platter and let stand 10 minutes before carving. |
| 17 | Serve juices on the side. |
| 18 | serves 4 |
| 19 | a golden bird the color of leo, which relates to the warmth and energy of the incandescent sun. |
| 20 | Serve this glorious dish with boiled new potatoes and a green salad, and with the apricot juices that surround the chicken in place of gravy. |
