Roast chicken with cranberry-pecan stuffing

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

Ingredients

1 chicken (one 5-6 lb roasting chicken)
3⁄4 cup pecan nuts (chopped)
3 tablespoons butter
1 cup sugar
1⁄4 cup water
1⁄4 cup orange (with peel, seeded and finely chopped)
1⁄2 cup orange juice (or 1/4 cup orange liqueur)
1 1⁄2 cups stuffing (a herb seasoned stuffing)
1 pound cranberry (about 4 cups)

Instructions

Cranberry-orange relish

  1. Mix sugar with water in a large saucepan, stirring over a medium heat until sugar dissolves. Add cranberries, orange with peel, and orange juice - or orange liqueur - 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.
  3. Reserve 1 cup for the chicken and store the rest.

Roast chicken

  1. Preheat oven to 350° F (180° C).
  2. Remove the giblets and the neck from the chicken.
  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 2 1/2 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.
Yield
10 servings
Preparation time 30 minutes
Cooking time 30 minutes
Total time
1 hour

Source

North American cuisine

moderate, poultry, roast
main dish, stuffing, sauce
American food recipes
Food in U.S.A.