1/2 cup (125 mL)walnuts, toasted, coarsely chopped
1/4 cup (60 mL)cranberries, fresh or dried
1/4 cup (60 mL)maple syrup
1/4 cup (60 mL)chicken broth
salt, to taste
pepper, to taste
6 cups (1.5 L)French bread, cubed
Roasted Chicken with Sage Butter
Preheat oven to 375°F (190°C).
In a small bowl, combine butter, garlic, sage, orange zest and chili flakes. Set aside
Remove giblets and neck from chicken; discard or reserve for another use. Season the chicken cavity with salt and pepper. With your fingers, gently loosen the skin as far back as possible on each breast. Rub half the butter mixture under the skin and rub the remaining mixture over the legs and thighs. Stuff the cavity with the bread mixture. If desired, tie legs together with string; tuck wings under back. Place chicken, breast side up, on rack in shallow roasting pan.
Roast for about 20 to 22 minutes per pound, or until juices run clear when chicken is pierced and meat thermometer inserted in the thickest part of the thigh reaches 180°F (82°C). Transfer to platter and tent with foil; let stand for 15 minutes. Remove stuffing to serving bowl and carve chicken.
In a large skillet, heat oil on medium heat. Sauté onion and celery until softened. Add walnuts, cranberries, maple syrup and stock; combine well. Sauté for two minutes and remove from heat. Season to taste with salt and pepper; toss mixture well with cubed bread. Set aside.
Always stuff chicken right before roasting. Once cooked, remove stuffing and serve alongside the chicken. Cover and refrigerate leftover stuffing in a bowl.