Herb-Roasted Stuffed Chicken with Sorrel and Cranberry Sauce

INGREDIENTS

1 whole chicken

3 tablespoons unsalted butter,

softened

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary,

chopped

2 tablespoons extra-virgin olive oil

2 stalks celery, chopped

1 medium onion, chopped

2 cups Hardo Bread cubes

1 1/2 cups chicken stock

1/2 cup Craisins

DIRECTIONS

1. Preheat oven to 400degF.

2. Pat the chicken dry.

3. Season inside and outside the

chicken with salt and pepper.

4. Combine butter, thyme and rosemary

and gently rub all over the inside

skin and the outside of the chicken.

Refrigerate, uncovered, overnight.

5. In a large pot, pour olive oil. Saute

onions and celery until soft. Add bread

and stir to combine.

6. Add stock and Craisins and

remove from heat.

7. Remove chicken from the refrigerator

and allow the chicken to sit out

for 20 minutes. This will allow some

time for the stuffing to cool and the

chicken to come to room temperature.

8. Stuff the cavity of the chicken

with the bread mixture.

9. Tie the legs together with twine.

10. Set a rack in a large roasting pan;

put the chicken on the rack and roast

25 minutes.

11. Remove the twine from the

chicken and continue roasting until

the skin is golden. This will take

approximately another 50 to 60

minutes.

12. Allow the chicken to rest for 10

minutes before carving.