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1
Rinse chicken in cold water, and pat dry.
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2
Set aside.
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3
In a small bowl, combine dry mustard and honey, and stir until well blended.
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4
Set aside to allow flavours to blend.
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5
Place crushed cranberries in a bowl, and stir in garlic.
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6
Gently work the cranberry mixture under the skin of the chicken until there is a thin layer throughout.
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7
Place chopped onion in a large bowl, add bread crumbs, sage, parsley and celery.
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8
Season with salt and pepper, and mix.
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9
Moisten with orange juice concentrate until stuffing is moist but not wet.
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10
Lightly salt the bird's cavity, and insert half the stuffing.
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11
Place eight whole cranberries on top of stuffing, and continue to fill the chicken so that cranberries are nested in the centre.
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12
Close the bird.
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13
Brush the cavity opening and the protruding stuffing with melted butter.
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14
Brush the skin (but not the stuffing) with the honey-mustard glaze.
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15
Preheat oven to 325 degrees.
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16
Place coarsely chopped onions, whole garlic and remaining whole cranberries in bottom of pan.
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17
Pour in orange juice.
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18
Cover, and roast according to size and weight of bird.
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19
Check liquid level occasionally, and add extra orange juice if needed.
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20
Remove cover for last 10 minutes of roasting.
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21
Remove bird from roasting pan, and let stand, covered, for 20 minutes before carving.
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22
Meanwhile, pour drippings into a tempered-glass bowl or measuring cup, and cool in freezer for 10 minutes.
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23
Remove surface fat, and transfer drippings to a saucepan.
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24
Bring to a boil over high heat, then pour into a gravy boat or serving dish.
