Wednesday March 17 , 2010
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Roast Chicken with Cranberry-Pecan Stuffing
Created by all foods natural team,
Description Tart cranberries and crunchy pecans give the stuffing flavor and texture.
Ingredients
At a glance
Serves
8
  • 1 5-6 lb roasting chicken
  • 1½ cup herb seasoned stuffing, your favorite
  • 1 cup cranberry-orange relish
  • 3/4 cup chopped pecans
  • 3 Tbs butter
To make the cranberry-orange relish, you will need:
  • 1 lb cranberries; about 4 cups
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup orange with peel, seeded and finely chopped
  • 1/4 cup orange juice or 1/4 cup orange liqueur
Methods/steps
Cranberry-orange relish
1 Mix sugar with water in a large saucepan, stirring over a medium heat until sugar dissolves. Add all the remaining ingredients and bring to a boil, stirring only occasionally.
2 Once mixture is at a full boil, stir constantly until the cranberries burst and the mix thickens, about 7-10 minutes. Makes 1-2 pints
Roast chicken
1 Preheat oven to 350° F (180° C).
2 Remove the giblets and the neck from the chicken. Under cold running water, rinse the chicken, and then pat dry.
3 Make your stuffing with the cranberry-orange relish, pecans and 2 Tbs melted butter. Blend well.
4 Stuff the chicken loosely with the pecan mix. Close the chicken with skewers, and tie the skewers with string.
5 Place the chicken on a rack placed inside of a baking dish. Melt the reaming butter and brush over chicken.
6 Roast the uncovered chicken for to 2½ hours. If using a thermometer, roast until the internal temperature reaches 185° F (85° C). Baste with pan juices several times while baking.
7 Allow chicken to cool for 15 minutes before carving.
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