Orange Glazed Roast Chicken

• 1 roasting chicken (5 1/2 lb.)
• salt
• 5 Tbsp. butter
• 1 small onion, chopped (1/4 c.)
• 1/2 c. water
• 1 (6 oz.) can frozen orange juice concentrate
• 1 (8 oz.) pkg. herb seasoned stuffing mix
• 1/4 c. light corn syrup
• 1/2 tsp. dry mustard

1. Rinse chicken.
2. Salt cavities lightly.
3. Melt butter; set aside 1 tablespoon for brushing chicken.
4. Stir onion into rest of melted butter; saute until soft.
5. Stir in water and 1/2 cup of the orange juice concentrate; heat to boiling.
6. Pour over stuffing mix in a bowl; toss until evenly moist.
7. Stuff into neck and body cavities of chicken.
8. Skewer neck skin to back; twist wing tips flat against back.
9. Fasten body cavities openings with skewers and string; tie legs to tail.
10. Place chicken, breast side up, on a rack in a small roasting pan.
11. Brush melted butter over chicken.
12. Roast 2 1/4 hours at 350u0b0 in a preheated oven.

chicken, salt, butter, onion, water, orange juice, herb seasoned stuffing mix, light corn syrup, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=883244 (may not work)