Tackling the bird!

Now that I have overcome my fear of making risotto, I can now tackle my next fear..... roasting an entire bird!  I have seen my mom make the thanksgiving turkey many times and even had to prep the turkey two years ago. However, I have yet to take on the task of buying a whole bird, removing the kidney and livers, and roasting it in my own oven.   Now that it is all said and done, I have to admit it is a lot easier than you would think!

Serves:  4-6
Source: Taste of Home Magazine, Best Holiday Recipes 2006 (modification from this recipe)

1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter, divided
1 garlic clove, minced
3 cups herbed-seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn bread
1-1/2 to 2 cups chicken broth
1 roasting chicken (5-7 lbs)
1/2 teaspoon salt
1/2teaspoon pepper
1.4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

In a skillet, saute celery, onion, and cranberries in 1/2 cup butter until tender.  Stir in garlic, stuffing, and enough broth to moisten; set aside.  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 remaining butter; brush over chicken. 

Bake, uncovered, at 350 degrees for 2 1/2 - 3 hours or until juices run clear and a meat thermometer reads 180 degrees for the chicken and 165 degrees fro the stuffing, basting occasionally. 

Notes: I cooked a variation of this recipe. I used 1 cup of apple cider and 1 cup of chicken broth in this recipe.  I also used an apple (halved) to close the cavity of the chicken before baking.  This added flavor plus helped keep the stuffing inside the chicken.  I also tied the legs together with cooking twine to help hold everything in place as well as put a couple slivers of butter under the skin to add some additional flavor.  I put onions and golden potatoes around the chicken.  These picked up the apple cider flavor and served as a great side dish to the chicken.

Rating:
Moe, 10 out 10
Miss J, 9 out of 10

- Miss J