All Foods Natural - Roast Chicken with Cranberry-Pecan Stuffing

Cuisine
- Italian
- Greek
- French
- American
- Indian (India)
- Spanish
- Moroccan
- Middle East
- Irish
- German
- Italian
- Australian
- Chinese
- Sould Food
- British
- Thailand
Ingredients
- Meat
- Fish and Seafood
- Pasta
- Cheese
- Butter
- Eggs
- Bread
- Heavy Cream
- Vegetables
- Fruits
- Beans and Pulses
- Rice
- Poultry
- Nuts and Seeds
- Herbs
- Flavors
Cooking Method
- Stir-Fry
- Sautée
- Grill
- Bar-B-Que
- Steam
- Poach
- Bake
- Pan Roast
- Vegetarian
- Melt
- Freeze
Course/Dish
- Dessert
- Reception
- Beverages
- Main Course
- Salad
- Soups
- Bakery
- Condiments
- Appetizer
Seasonal Eating
- Spring
- Summer
- Autumn
- Winter
- All seasons
Meal Time
- Breakfast
- Light Meal
- Main Meal
- Brunch
- Lunch
- Snack
- Dinner
Special Diets

My Favourites

Add recipe

Search Recipes

Login Form

Roast Chicken with Cranberry-Pecan Stuffing

Created by All Foods Natural, Sunday, 21 October 2007

Description

Tart cranberries and crunchy pecans give the stuffing flavor and texture.

Ingredients

At a glance

Cuisine

American

Ingredients

Chicken

Difficulty

Easy

Course/Dish

Meat Dishes

Poultry

Seasonal Eating

Autumn

Winter

Meal Time

Main Meal

Dinner

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.

Reviews

Rate this recipe

Featured Recipe

Leek and Cheese Pie

Created by Ehmer

More elaborate, but the results are worth and very satisfying.

Login Form

Featured Recipe

Latest Recipes

Most Popular Recipes

Guide

Latest Topics

Popular