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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
- 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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