Fried chicken stuffed with apricot filling

Ingredients:

• 1/3 cup and 2 tablespoons olive oil
• 6 cloves garlic, chopped
• 1 tbsp fresh marjoram, plus sprigs for garnish
• 1 lemon, cut in half (remove zest from one half, squeeze juice from both halves)
• 1.5 tsp paprika
• Coarse salt and freshly ground pepper
• 1 (2 - 2.7 kg) broiler chicken carcass
• 1 small red onion, chopped
• 2 stalks celery, chopped
• 1/2 tbsp. dried apricots, chop
• 5 cups diced day-old baguette
• 1/4 cup chopped fresh parsley
• 3/4 cup lightly salted chicken broth
• 1 tbsp. apricot jam
• 1 tbsp. apple cider vinegar

Preparation:

1. Place 1/3 cup olive oil in the bowl of a food processor. Add garlic, 1 tablespoon marjoram, lemon zest and juice, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Process the mixture into a paste. Using your fingers, gently separate the skin from the meat. Rub the paste over the skin, then under the skin and into the cavities. Place the chicken on a baking sheet and refrigerate, uncovered, for 2 hours or overnight.
2. Prepare the filling: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery, and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and continue cooking, stirring, for another 2 minutes. Add the broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer the filling to a bowl and cool completely.
3. Preheat oven to 425°F (220°C). Fill the chicken cavity with the stuffing, tie the legs with kitchen string, and place breast-side up in the roasting pan; tuck the wings under the chicken. Roast the chicken until the skin begins to brown, about 30 minutes, then reduce the heat to 350°F (180°C) and continue roasting until the skin is deep golden brown, about 1 hour. (If the chicken is burning, cover loosely with foil.)
4. Combine the jam and vinegar in a bowl; coat the chicken and continue roasting for another 20 minutes. Check for doneness with a meat thermometer inserted into the thickest part of the thigh; the temperature should reach 75°C. Remove the chicken from the oven and let it rest for 10 minutes. Garnish with marjoram sprigs.