Holiday Fruit Stuffed Roasted Chicken

Ingredients and Weight:

• 1 whole chicken (4-5 pounds)
• 1 cup dried cranberries
• 1 cup dried apricots
• 1 cup dried cherries
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh rosemary
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup melted butter
• 1 cup chicken broth

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes to 2 hours

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Remove the giblets from the chicken cavity and discard or reserve for another use.
3. In a large bowl, combine the cranberries, apricots, cherries, walnuts, almonds, parsley, sage, rosemary, cinnamon, nutmeg, salt, and pepper. Mix well.
4. Stuff the chicken cavity with the fruit mixture.
5. Rub the chicken with the melted butter.
6. Place the chicken on a roasting rack in a roasting pan.
7. Add the chicken broth to the bottom of the pan.
8. Roast the chicken for 1 hour and 30 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
9. Let the chicken rest for 15 minutes before carving and serving.

Nutritional Information (1 serving):

• Calories: 400
• Fat: 20 grams
• Cholesterol: 120 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 40 grams
• Protein: 25 grams

Dish Characteristics:

• Festive and flavorful
• Perfect for a holiday meal
• Juicy and tender chicken
• Nutrient-rich fruit stuffing

User Comments:

• "This was the best roast chicken I've ever had. The stuffing was amazing!" - John
• "The chicken was so moist and flavorful. I loved the combination of fruits and nuts." - Mary
• "This recipe was easy to follow and turned out beautifully. My guests loved it." - Jane

Special Precautions and Tips:

• Be careful not to overstuff the chicken, as this can make it difficult to cook evenly.
• If the chicken starts to brown too much during roasting, cover the breast with aluminum foil.
• Let the chicken rest before carving to allow the juices to redistribute, making it more tender.