Roast Chicken With Rice And Craisin Stuffing - cooking recipe

Ingredients

1/3 cup cranberry jelly
1 None orange, grated zest and juice
2 tbsp rice vinegar
2 tbsp butter, plus 2 tbsp extra
1 None onion, finely chopped
3 slices bacon, finely chopped
1 clove garlic, crushed
1/2 cup long grain rice, cooked
1/4 cup craisins, roughly chopped
2 tbsp parsley, chopped
1 (4 lb) whole chicken

Preparation

Preheat oven to 350\u00b0F.
In a small saucepan, combine cranberry jelly, juice and vinegar. Stir over low heat until melted and smooth. Simmer 2-3 minutes, to reduce slightly. Set half aside.
Melt 2 tbsp butter in a saucepan over medium heat. Saute onion, bacon and garlic 2-3 minutes. Transfer to a bowl with rice, craisins, parsley and zest. Mix well. Season to taste.
Fill chicken cavity with rice stuffing. Tie legs together with kitchen string.
Place chicken in a baking dish. Brush with extra butter and season to taste.
Bake 1 1/2 hours basting with glaze every 20 minutes, until cooked (juices will run clear when a skewer is inserted between leg and thigh joint).
Rest chicken 15 minutes before carving. Serve with stuffing and reserved cranberry sauce.