- 14 oz Stuffing cubes
- 1 cup butter (melted)
- 2 1/2 cups Vegetable broth (heated)
- 1 cup Onion (diced)
- 3 tbsp Garlic (minced)
- 1 tsp Oregano
- 1 cup Dried Cranberries (sweetened)
- 1 tsp ground Pepper
- 2 whole Chickens (6-7pds each)
- 1 stick Butter
- 2 cups Orange Juice
With the cold weather here, I thought it might be nice to do what I consider a fall and winter meal. Roast chicken always makes a good meal, and the left overs can make great soup or salads.
This is a nice recipe and the chicken is very tender, I hope you enjoy it.
Preheat oven to 350
In a large bowl, place stuffing cubes, garlic, oregano and onion.
Combine vegetable broth and butter.
Slowly add the liquid to the stuffing cube mixture and mix thoroughly.
Mix in the cranberries and set aside.
Thoroughly rinse the chickens and place in a roasting pan.
Slice the skin by the legs leaving a small opening.
Fill the cavities of both chickens with stuffing.
Cut the stick of butter in 8 pieces. Place 1 piece in each opening created by the legs. Place a piece on the stuffing and one on the top of each chicken.
Pour the orange juice over the chickens and stuffing.
Cover the pan with aluminum foil and place in oven for 1 hour.
Remove foil and cook for another half hour or until cooked (about 15 minutes total per pound)
Remove from oven and place on serving platter.