Cranberry & Pear Stuffed Chicken.

Ingredients:

- whole chicken ready to stuff

- Mexican spice or chicken seasoning (1 or 2 tablespoons, depending on how spicy you would like it to be).

- half a cup of butter

- cranberry sauce (small cup, store-bought or homemade)

- fresh cranberries (handful)

- one pear

You'll need:

- roasting bag

- tin roasting tray

- food thermometer (optional)

Instructions:

Put the chicken into a roasting bag and place the bag on a roasting tin.

Soften butter on a hob. Throw half a cup of butter into a cooking pot and simmer it on a small fire for a minute or two. Mix continuously, so it won't burn. Mix it in with Mexican spice or chicken seasoning and let it cool down for a few minutes.

You can use store-bought cranberry sauce or make your own. Peal medium-sized pear, cut it into small cubes and mix it in with the cranberry sauce.

Rub softened butter into the inside and outside of the chicken, and stuff chicken's cavity with cranberry & pear sauce (you can add some fresh cranberries, too). Drizzle leftover butter (if any) all over the chicken. Tie roasting bag and cut two or three small openings at the top. Preheat the oven.

Baking times may vary depending on chickens' weight:

1kg chicken - bake at 200°C (or 180°C fan)/ 392°F /gas 6 for around 1 hour

1.5kg chicken - bake at 190°C (170°C fan)/ 374°F/gas 5 for around 1 hr 20m

2kg chicken - bake at 190°C (170°C fan) /374°F/gas 5 for around 1 hr 40m

2.2 kg chicken - bake at 190°C (170°C fan) /374°F/gas 5 for 1hr 50 m to 2 hrs

Water with its own juices at least two twice while baking. Bake until juices run clear. You can use food thermometer to make sure chicken is thoroughly cooked. If you want the skin to be more crispy, open roasting bag and bake it uncovered for the last 20 minutes.

Leave it to stand (15 to 20 minutes) before you carve it and serve it.

Bon Appétit!