Cranberry And Apple Stuffed Chicken For Fall Flavors

Ingredients

For the stuffing:

Ingredients, For the stuffing for chicken:

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped cranberries
• 1/2 cup chopped apples
• 1/4 cup chopped pecans
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup chicken broth

For the chicken:

4 cups contemporary cranberries

3 Granny Smith apples, peeled, cored, and chopped

1 cup chopped walnuts

1/2 cup chopped contemporary parsley

1/4 cup Dijon mustard

1 tablespoon brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

4-5 pound whole chicken

1 tablespoon olive oil

1 cup chicken broth

Instructions

To make the stuffing:

Instructions

To make the stuffing:

1. Preheat oven to 350 degrees F (175 levels C).

2. In a big bowl, combine the bread cubes, celery, onion, cranberries, apples, parsley, rosemary, salt, and pepper.

3. In a separate bowl, whisk together the chicken broth and melted butter. Pour over the bread combination and toss to mix.

To cook the chicken:

Instructions:

To cook the chicken:

• Preheat oven to 375 levels F (190 degrees C).
• In a big bowl, combine the stuffing components (apples, cranberries, onions, pecans, and cinnamon).
• Gently loosen the skin of the chicken breasts and thighs, and stuff the stuffing mixture underneath the skin.
• Place the chicken in a roasting pan and bake for 1 hour and 15 minutes, or until the inner temperature reaches a hundred sixty five levels F (74 degrees C).
• Let the chicken rest for 10 minutes before carving and serving.