Food & Cooking around the world: Celebrate New Year’s with Chicken.ca

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Christmas dinner in Canada has traditionally been reserved for our other feathered friend - the turkey. We thought we'd let turkey have its day and make the New Year all about chicken instead! This year why not host an elegant dinner party on December 31st? Invite your closest friends, dressed in their finest and serve up a meal worthy of a 5-star restaurant. We have everything you need this month to make a fancy party - from whole roast chicken recipes to no fuss appetizers. Pop the bubbly and ring in the New Year with Chicken.ca!

Whole Roasted Chicken with Sage Butter and Maple Walnut Stuffing

PREPARATION TIME: 25 MIN

COOK TIME: 1 HOUR 30 MIN

SERVES 8

The savoury flavour of sage is the perfect accompaniment to this roasted chicken and deliciously compliments the sweetness of the stuffing. Garnish your serving platter with whole sage leaves, cranberries and sliced oranges for a beautiful and festive presentation.

Ingredients

CHICKEN WITH SAGE BUTTER

1/4 cup butter, softened
2 cloves garlic, minced
6 leaves sage, fresh, chopped
1 Tbsp orange zest
1 tsp red chili pepper flakes
5 lb whole chicken
salt, to taste
pepper, to taste

WALNUT STUFFING

2 Tbsp olive oil
1 onion(s), medium, diced
1/2 cup celery, diced
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup cranberries, fresh or dried
1/4 cup maple syrup
1/4 cup chicken broth
salt, to taste
pepper, to taste
6 cups French bread, cubed

Preparation

CHICKEN

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 185°F (85°C). Transfer to platter and tent with foil; let stand for 15 minutes. Remove stuffing to serving bowl and carve chicken.

STUFFING

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.

This Month's Recipes

Roasted Chicken with Cranberry Rice Pilaf
A hearty meal to warm your dinner companions on a cold evening. Make the rice ahead of time and reheat just before the chicken is done.

Roast Chicken with Wild Rice Stuffing
This recipe takes only 30 minutes to prepare leaving you free to entertain your dinner guests! Serve with sautéed buttery vegetables.

This Month from Chicken.ca

Dinner on the Go!
December is a hectic month for many of us. Between work, holiday parties, shopping and visiting family and friends, it’s a wonder we even find the time to eat! Chicken.ca wants to make sure you are well fed this holiday season with a selection of quick and easy dinners that you can eat on the go. Check out this blog post for more info.

No Fuss Party Apps
Planning a last minute party or attending an impromptu potluck? Then check out this section featuring all our best appetizers and hors d’oeuvres to make for your holiday parties.

Happy Holidays from Chicken Farmers of Canada!
From all of us at Chicken Farmers of Canada we'd like to extend the warmest wishes to you and your family this holiday season. We'll see you in 2013 with more great chicken recipes and tips from Chicken.ca!