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1
Melt 4 tablespoons of the butter in a large skillet, over medium heat.
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2
Add the shallots and one-third of the garlic and saute until just wilted, 1 minute.
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3
Add 1 pound of the chanterelles and the minced dried apricots.
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4
Stir to coat with the butter.
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5
Add the nutmeg and 1/4 cup of the brandy.
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6
Cover the pan and increase the heat to medium-high.
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7
Cook until the mushrooms have released their liquid, about 7 minutes.
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8
Uncover the pan, turn the heat to high, and continue cooking until most of the liquid has evaporated, 2 to 3 minutes.
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9
Stir in the lemon juice, season to taste with salt and pepper, and transfer the mushroom mixture to a small bowl.
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10
In the same skillet, melt 4 tablespoons butter over medium heat.
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11
Add the remaining garlic and the onion and saute until wilted, 2 minutes.
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12
Add the sausage and fry, breaking up with a spoon, until it is no longer pink.
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13
Add the celery and continue cooking for 3 minutes more.
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14
Combine the crumbled com bread, mushrooms, and sausage in a large bowl, stir in the pecans, the julienned dried apricots, scallions, parsley, and 1/4 cup brandy.
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15
Season to taste.
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16
You should have about 10 cups stuffing.
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17
(The stuffing may be made up to 2 days in advance.
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18
Cover and refrigerate.
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19
Bring to room temperature before continuing.)
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20
Stir in 1 cup stock.
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21
Preheat the oven to 450F.
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22
Rub the outside of the chicken with the olive oil.
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23
Season liberally, both inside and out, with salt and pepper.
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24
Stuff the chicken, close the openings, and truss the chicken (see Note).
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25
Roast the chicken for 15 minutes, then baste it with its own juices or a little olive oil.
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26
Reduce the heat to 350F and continue roasting for about 2 hours.
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27
Exact timing depends upon the size of the chicken and the reliability of the oven temperature.
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28
Its a good idea to allow an extra 30 minutes.
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29
The chicken is done when a fork pierced into the leg near the joint releases clear liquid.
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30
Remove the chicken from the roasting pan.
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31
Pour off the fat.
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32
Pour the remaining 2 tablespoons of apricot brandy into the pan over high heat.
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33
Stir, scraping up the stuck bits of meat.
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34
Set aside.
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35
Melt the remaining 1 tablespoon butter in a medium-size saute pan over medium-high heat.
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36
Add the remaining 1/2 pound of chanterelles and saute until most of the liquid has evaporated, about 4 minutes: Add the defatted pan drippings and remaining 1/4 cup stock to the saute pan.
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37
Reduce the heat and simmer until slightly thickened, 2 to 3 minutes.
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38
Season to taste, and serve in a gravy boat.
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39
Remove the stuffing from the chicken.
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40
Carve the chicken and serve the sauce and stuffing on the side.
