Edible Vancouver Island September/October 2023

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 Rosé.

PREP TIME: 20 MIN COOK TIME: 80 MIN TOTAL TIME: 100 MIN SERVINGS: 4 CALORIES: 745 kcal

INGREDIENTS Chicken

One 3-4 lb 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 garlic minced 4 cups cubed French bread stale 1 1/2 cups chicken stock 1/2 cup butter Salt and pepper to taste INSTRUCTIONS Preheat oven to 350°F.

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. 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. 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.

For recipes and inspiration visit bcchickenmonth.ca

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