Roast chicken with cranberry-pecan stuffing

Tart cranberries and crunchy pecans give the stuffing flavor and texture.

Cranberry-orange relish

1. Mix sugar with water in a large saucepan, stirring over a medium heat until sugar dissolves. Add cranberries, orange with peel, and orange juice - or orange liqueur - and bring to a boil, stirring only occasionally.
2. Once mixture is at a full boil, stir constantly until the cranberries burst and the mix thickens, about 7-10 minutes. Makes 1-2 pints.
3. Reserve 1 cup for the chicken and store the rest.

Roast chicken

3. Preheat oven to 350° F (180° C).
4. Remove the giblets and the neck from the chicken.
5. Make your stuffing with the cranberry-orange relish, pecans and 2 Tbs melted butter. Blend well.
6. Stuff the chicken loosely with the pecan mix. Close the chicken with skewers, and tie the skewers with string.
7. Place the chicken on a rack placed inside of a baking dish. Melt the reaming butter and brush over chicken.
8. Roast the uncovered chicken for to 2 1/2 hours. If using a thermometer, roast until the internal temperature reaches 185° F (85° C). Baste with pan juices several times while baking.
9. Allow chicken to cool for 15 minutes before carving.