- 1 (3½–4 pound) whole chicken
- ¼ cup kosher or sea salt
- 20 dried apricots (about 1 cup)
- ¾ cup cider
- 1 cup thinly sliced red onion
- ½ cup raw hazelnuts
- 3 whole allspice
- 2 tablespoons melted butter
- 2 tablespoons olive oil
Wash and dry the chicken. Cover completely with the salt and place breast-side up in the refrigerator for 12–18 hours. One hour before roasting, remove from refrigerator. Wash off the salt and dry.
Place the apricots, cider, onions, hazelnuts and allspice in a roasting pan. Place the chicken, breast-side up, on top. Preheat oven to 425° and pour the butter and olive oil over the chicken. Place in oven and bake for 20 minutes.
Drop the temperature to 375° and continue roasting for 40–50 minutes. Baste a couple of times.
Remove from oven and allow to sit for 10–15 minutes, then serve.