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Golden Roast Chicken with Cranberry Stuffing
by Dee Siburt
serves: 8
 
Ingredients:
  1/2 C   Butter
  3/4 C   Chopped onion
  1/2 C   Chopped celery
  6 C   Herb seasoned stuffing mix
  1/2 C   Dried cranberries
  2 tsp   Poultry seasoning
  1.75 C   Water
  1   Roasting chicken 5-6 lbs
  2 Tbsp   Butter, softened
  2 cloves   Garlic
  1 Tbsp   Fresh snipped parsely
  2 tsp   Orange zest
  1/4 tsp   Salt
  1/4 tsp   Pepper
Directions:
  Preheat oven to 400 degrees.
In small saute pan melt 1/4 C butter over med high heat.
Add onion and celery and cook 4 minutes or until crisp-tender.
In 4 qt bowl, combine stuffing mix, cranberries, poulty seasoning, and onion mixture.
Add water, tossing to moisten.
Clean and Prepare chicken for cooking.
In small bowl combine 2 Tbsp butter, garlic, parsley, orange zest, salt and pepper.
Mix well.
Place chicken in stoneware baker, breast side up.
Slide butter mixture under skin of each breast half.
Press skin to evenly distribute butter mixture under skin.
Fill cavity of chicken loosely with stuffing mixture.
Place stoneware lid over baker.
Bake chicken 1 hour and 15 minutes.
Remove stoneware lid and bake 15-30 mintues more or until internal temperature reaches 180 degrees in meaty part of thigh and juices run clear.
Let stand 10 minutes before carving.