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Canadian Day Chicken

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Ingredients

Adjust Servings:
1 (6 lb) roasting chickens
1 teaspoon dry mustard
3/4 cup honey
3/4 cup fresh cranberries crushed
6 garlic cloves thinly sliced
1 medium onion finely chopped
2 cups breadcrumbs
1/2 teaspoon sage ground
2 tablespoons parsley flakes dried
2 celery ribs finely chopped
salt to taste
pepper to taste
3 tablespoons orange juice concentrate thawed
2 cups fresh cranberries whole
3 tablespoons butter melted

Nutritional information

786.3
Calories
368 g
Calories From Fat
40.9 g
Total Fat
13.1 g
Saturated Fat
171.9 mg
Cholesterol
400.1mg
Sodium
62.1 g
Carbs
4.2 g
Dietary Fiber
36.6 g
Sugars
43 g
Protein
421g
Serving Size (g)
8
Serving Size

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Canadian Day Chicken

Features:
    Cuisine:

    This recipe came from one of my mother's old canadian cookbooks (not sure which one since she sent me a handwritten copy). She used to serve this for Sunday dinner after Church. I havent made it in years but remember how much we all loved it.

    • 170 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Canadian Day Chicken,This recipe came from one of my mother’s old canadian cookbooks (not sure which one since she sent me a handwritten copy). She used to serve this for Sunday dinner after Church. I havent made it in years but remember how much we all loved it.,This recipe came from one of my mother’s old canadian cookbooks (not sure which one since she sent me a handwritten copy). She used to serve this for Sunday dinner after Church. I havent made it in years but remember how much we all loved it.


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    Steps

    1
    Done

    Rinse Chicken in Cold Water, and Pat Dry. Set Aside.

    2
    Done

    in a Small Bowl, Combine Dry Mustard and Honey, and Stir Until Well Blended. Set Aside to Allow Flavours to Blend.

    3
    Done

    Place Crushed Cranberries in a Bowl, and Stir in Garlic.

    4
    Done

    Gently Work the Cranberry Mixture Under the Skin of the Chicken Until There Is a Thin Layer Throughout.

    5
    Done

    Place Chopped Onion in a Large Bowl, Add Bread Crumbs, Sage, Parsley and Celery.

    6
    Done

    Season With Salt and Pepper, and Mix.

    7
    Done

    Moisten With Orange Juice Concentrate Until Stuffing Is Moist but not Wet.

    8
    Done

    Lightly Salt the Bird's Cavity, and Insert Half the Stuffing.

    9
    Done

    Place Eight Whole Cranberries on Top of Stuffing, and Continue to Fill the Chicken So That Cranberries Are Nested in the Centre.

    10
    Done

    Close the Bird.

    11
    Done

    Brush the Cavity Opening and the Protruding Stuffing With Melted Butter. Brush the Skin (but not the Stuffing) With the Honey-Mustard Glaze.

    12
    Done

    Preheat Oven to 325 Degrees.

    13
    Done

    Place Coarsely Chopped Onions, Whole Garlic and Remaining Whole Cranberries in Bottom of Pan.

    14
    Done

    Pour in Orange Juice.

    15
    Done

    Cover, and Roast According to Size and Weight of Bird.

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    Alivia Hughes

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