*Recipe called for unsalted butter or rendered chicken fat. I changed it to oil or chicken fat. Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5 minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes. Remove from heat; let stand for 1 hour. Remove giblets and neck from chicken. Rinse under cold water; pat dry inside and out. Loosely stuff neck and body cavities with some of the stuffing; place remaining stuffing in casserole dish and set aside. Fold neck skin over stuffing and skewer to back. Lift wings and twist under back. Place, breast side up, on rack in roasting pan. In small saucepan, heat together honey, fat and salt over low heat until fat is melted, stirring to blend well. Brush about 1/3 cup all over chicken to coat. Roast in 325F oven for 2-1/4 hours, brushing occasionally with all but 1 tbsp of the remaining honey mixture. Add casserole dish to oven. Brush chicken with reserved honey mixture; sprinkle all over with sesame seeds. Roast for 30 minutes or until meat thermometer inserted in thickest part of thigh registers 185F. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving. Makes 6 servings. PER SERVING: about 610cal, 49g pro, 28g total fat (9 g sat fat), 42 g carb, 2 g fibre, 144 mg chol, 965 mg sodium. Recipe by: Canadian Living Dec97 Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg on Nov 16, 1997