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| Roast chicken with cranberry-pecan stuffing RECIPE |
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| 1 5-6 lb |
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roasting chicken |
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| 1 1/2 cup |
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herb seasoned stuffing, your favorite |
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| 1 cup |
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cranberry-orange relish |
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| 3/4 cup |
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chopped pecans |
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| 3 Tbs |
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butter |
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| To make the cranberry-orange relish, you will need: |
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| 1 lb |
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cranberries; about 4 cups |
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| 1 cup |
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sugar |
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| 1/4 cup |
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water |
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| 1/4 cup |
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orange with peel, seeded and finely chopped |
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| 1/4 cup |
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orange juice or 1/4 cup orange liqueur |
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| 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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| Recipe Type |
| Dinner, Entree, Fall, Main Dish, Main meal, Poultry, Winter |
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| Recipe Source |
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Source: All Foods Natural
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