Gingered Chicken with Apricots - serve 4

8 oz dried apricots
1 1/2 cup apricot juice
3 scallions, finely chopped
2 cup soft whole wheat bread crumbs
1/2 cup chopped mixed nuts
1 tbsp butter, softened
1 egg
1 tbsp chopped stem ginger in syrup or candied ginger (wipe clean)
Salt and pepper to taste
2 2 lb chickens or 1 4 lb chicken, cleaned
2 tsp ground ginger
1/3 cup sherry
1 tbsp honey

Place the apricots in a bowl, pour juice over, let soak at least 4 hours to overnight. Drain the aprictos, reserve juice.
Preheat the oven to 325 °F. Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg, candied ginger, and salt and pepper.
Wash and dry the chicken(s). Rub the skin with ground ginger and season with salt and pepper. Stuff the bird(s).
Place breast-side up in a roasting pan just slightly larger than chicken(s).
Pour sherry over and place in oven. After 15 minutes, pour the apricot juice over and baste with the surrounding juices.
Roast 15 minutes longer, then smeal the bird(s)"s skin with honey and surround them with the apricots.
If you are cooking a large bird, add apricots about 20 minutes before chicken is cooked.
Baste with the apricot juice and surrounding juices.
For smaller chickens, baste one more time; for larger one, continue to baste every 15 minutes.
When chickens are cooked, remove to platter and let stand 10 minutes before carving. Serve juices on the side.
Golden bird the color of leo, which relates to the warmth and energy of the incandescent sun.
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.