Ingredients

• 4 lb chicken
• 1 oz butter
• 4 level tablesp. clear honey
• 2 tablesp. soya sauce
• ½ pint hot stock, made from 1 Golden Cube
• 1 Golden Cube (stock cube)
• 2 level tablesp. cornflour
• ½ pint apricot juice, from 15-oz. can of apricot halves
• 8 apricot halves, chopped
• 2 pieces stem ginger, chopped
• 1 teasp. lemon juice

Method

1. Place a 4-lb. chicken in a foil-lined roasting tin.
2. Mix together 1 oz. butter, 4 level tablespoons clear honey, and 2 tablespoons soya sauce. Spread over the chicken.
3. Cook the chicken in a very hot oven (Gas No. 8 — 450°F.) for 45 minutes, basting frequently until very dark.
4. Reduce heat to moderate (Gas No. 4 — 350°F.) for the remainder of the cooking time, allowing 25 minutes total per pound.
5. To make the sauce, make ½ pint hot stock from 1 Golden Cube. Blend 2 level tablespoons cornflour with a little stock in a basin.
6. Add the rest of the stock and ½ pint of apricot juice (from the 15-oz. can of apricot halves) to a saucepan. Bring to the boil, stirring.
7. Chop 8 apricot halves and 2 pieces of stem ginger, add to the sauce with 1 teaspoon lemon juice. Heat for 2 minutes.
8. Serve the chicken with the sauce.

Notes