INGREDIENTS
1
5-to-6-pound chicken
2
stalks Celery
1/2 cup
Dried apricots
6 cloves
Garlic
1
Lemon
1 tbsp
Marjoram, fresh
1/4 cup
Parsley, fresh
1
Red onion, small
3/4 cup
Chicken broth, low-sodium
1 tbsp
Apricot preserves
1
Kosher salt and freshly ground pepper
1 1/2 tsp
Paprika
1 tbsp
Apple cider vinegar
1/2 cup
Olive oil, extra-virgin
5 cups
French bread, day-old