Prep 30 mins
Cook 2 hrs
This recipe came from one of my mother's old canadian cookbooks (not sure which one since she sent me a handwritten copy). She used to serve this for Sunday dinner after Church. I havent made it in years but remember how much we all loved it.
- 1 (6 lb) roasting chickens
- 1 teaspoon dry mustard
- 3⁄4 cup honey
- 3⁄4 cup fresh cranberries, crushed
- 6 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 2 cups breadcrumbs
- 1⁄2 teaspoon sage, ground
- 2 tablespoons parsley flakes, dried
- 2 celery ribs, finely chopped
- salt, to taste
- pepper, to taste
- 3 tablespoons orange juice concentrate, thawed
- 2 cups fresh cranberries, whole
- 3 tablespoons butter, melted
- 2 large onions, peeled and coarsely chopped
- 4 garlic cloves, whole
- 1 cup orange juice
- Rinse chicken in cold water, and pat dry. Set aside.
- In a small bowl, combine dry mustard and honey, and stir until well blended. Set aside to allow flavours to blend.
- Place crushed cranberries in a bowl, and stir in garlic.
- Gently work the cranberry mixture under the skin of the chicken until there is a thin layer throughout.
- Place chopped onion in a large bowl, add bread crumbs, sage, parsley and celery.
- Season with salt and pepper, and mix.
- Moisten with orange juice concentrate until stuffing is moist but not wet.
- Lightly salt the bird's cavity, and insert half the stuffing.
- Place eight whole cranberries on top of stuffing, and continue to fill the chicken so that cranberries are nested in the centre.
- Close the bird.
- Brush the cavity opening and the protruding stuffing with melted butter. Brush the skin (but not the stuffing) with the honey-mustard glaze.
- Preheat oven to 325 degrees.
- Place coarsely chopped onions, whole garlic and remaining whole cranberries in bottom of pan.
- Pour in orange juice.
- Cover, and roast according to size and weight of bird.
- Check liquid level occasionally, and add extra orange juice if needed. Remove cover for last 10 minutes of roasting.
- Remove bird from roasting pan, and let stand, covered, for 20 minutes before carving.
- Meanwhile, pour drippings into a tempered-glass bowl or measuring cup, and cool in freezer for 10 minutes.
- Remove surface fat, and transfer drippings to a saucepan.
- Bring to a boil over high heat, then pour into a gravy boat or serving dish.