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Cranberry-Stuffed Chicken
wt 1 whole broiler-fryer chicken (or '^Voaster) i' IV2 tsp. salt, divided ‘tr 2 T. butter or margarine Tu‘ 1/2 cup chopped celery
2 T. chopped onion
1 cup cranberries, washed 'r 1/3 cup orange juice
J 2 T. sugar bn 1 tsp. grated orange peel "It) 4 cups day-old raisin bread cubes
^approx. 8 slices)
1/4 tsp. poultry seasoning
Cranberry glaze
Sprinkle cavity of chicken with 1 teaspoon salt. Place chicken in baking pan. In a medium saucepan, melt butter or margarine; add celery and 7jpnion and saute about 5 minutes or ’7 Until almost tender. Add cranberries, orange juice, sugar and orange peel; cook over medium heat, stirring constantly, until cranberries ^tart to pop. Remove from heat and J cool for 5 minutes. Turn bread cubes pto a bowl. Add remaining salt and poultry seasoning; stir in cranberry • mixture. Toss bread until moist,2“enedl Spoon stuffing into cavity of ‘'^Chicken. ' Tie legs together; tuck f^wings under back. Roast at 375 deVgrees from 45 minutes. Remove ^vfrom oven; brush with cranberry glaze. Return to oven for 45 min"*utes, brushing frequently with "^jglaze. Makes 4 servings.
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