Roast Chicken With Rice And Craisin Stuffing

• 1/3 cup cranberry jelly
• 1 None orange, grated zest and juice
• 2 tbsp rice vinegar
• 2 tbsp butter, plus 2 tbsp extra
• 1 None onion, finely chopped
• 3 slices bacon, finely chopped
• 1 clove garlic, crushed
• 1/2 cup long grain rice, cooked
• 1/4 cup craisins, roughly chopped
• 2 tbsp parsley, chopped
• 1 (4 lb) whole chicken

1. Preheat oven to 350u0b0F.
2. In a small saucepan, combine cranberry jelly, juice and vinegar. Stir over low heat until melted and smooth. Simmer 2-3 minutes, to reduce slightly. Set half aside.
3. Melt 2 tbsp butter in a saucepan over medium heat. Saute onion, bacon and garlic 2-3 minutes. Transfer to a bowl with rice, craisins, parsley and zest. Mix well. Season to taste.
4. Fill chicken cavity with rice stuffing. Tie legs together with kitchen string.
5. Place chicken in a baking dish. Brush with extra butter and season to taste.
6. Bake 1 1/2 hours basting with glaze every 20 minutes, until cooked (juices will run clear when a skewer is inserted between leg and thigh joint).
7. Rest chicken 15 minutes before carving. Serve with stuffing and reserved cranberry sauce.

cranberry jelly, orange, rice vinegar, butter, onion, bacon, clove garlic, long grain rice, craisins, parsley, chicken

Taken from recipes-plus.com/api/v2.0/recipes/25373 (may not work)