BC Cranberry Stuffed Chicken

BC cranberries aren't only for holiday dinners. Use dried cranberries all-year round (or substitute fresh when available) with this delicious stuffed whole chicken. Pair with Stag's Hollow Rose.

Prep Time: 20 min

Cook Time: 1 hr 20 min

Total Time: 1 hr 40 min

Course: Main

Servings: 4

Calories: 745 kcal

Ingredients

  • CHICKEN
  • One 3-4 pound chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp poultry seasoning
  • 1 tsp chopped sage
  • 2 tbsp butter
  • CRANBERRY STUFFING

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2/3 cup dried BC cranberries (or 1 cup fresh/frozen)
  • 2 cloves of minced garlic
  • 4 cups cubed French bread (stale)
  • 1 1/2 cups chicken stock
  • ½ cup butter
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F
  2. In a large skillet, sauté the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, and enough broth to moisten; set aside.
  3. Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt 2 tbsp butter; brush over chicken.
  4. Bake, uncovered, at 350° for 1 to 1 hour 20 minutes or until a thermometer reads 165°F, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.

Check Out

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