Apricot Chicken with Bourbon Sauce

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Our Chef Says: Most gourmet recipes are too complicated because most chefs think if makes them look more knowledgeable . Forget it. Always look for the "Easy" version of a recipe.

1 onion cut up

6 chopped baby carrots

3 stalks of celery chopped

1 apple seeded and chopped

Salt and pepper

1 tbsp. butter

1 tsp. MSG

6 ounces of heavy cream

3 ounces of bourbon

1 small can of apricots drained

Directiona

Wash bird. Stuff bird with apple, carrots, celery, and onion. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Be sure to baste often with a mixture of butter and broth. The time required will depend on the size of the bird and the desired amount of doneness.

If possible, use a bird baking rack so the juices flow to the breast

While Chicken is cooking blend a sauce of heavy cream, apricots, MSG and Bourbon. Heat to the desired thickness and pour over the carved chicken pieces.

Our Chef Says: Most gourmet recipes are too complicated because most chefs think if makes them look more knowledgeable . Forget it. Always search for the "Easy" version of a recipe on any Search Engine

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