I originally made this because i was sick of typical roasted chicken and had a can of whole cranberry sauce that someone gave me. So the birth of a family heirloom recipe has begun. As my fiance' said "I don't like cranberry sauce at all, but that was awesome." Then he told me I should post it, so here it is.
Don't be afraid to use your hands on this one. the whole cranberries make it difficult to use a brush. This also works well in a rotisserie, but remember to tie the chicken closed and stuff the neck otherwise you will lose the cranberry inside.
3Prep chicken by removing any left over pinfeathers, etc.
4Place 1/2 of the cranberry sauce in the internal cavity of the chicken and smoosh it all around with your hand.
5Place small cuts into the skin of the chicken and then use the rest of the sauce as a rub and cover the chicken, making sure that the sauce stays on the chicken (not forgetting to rub the sides, bottom and under the wings and legs).
6Place chicken in roaster and roast on 350F for 2 hrs.
7After chicken is done, remove from the pan and let rest 10 mins before carving (this allows the juice to settle and keeps it juicy for serving).
8Pour the drippings (cranberries and all) into a small sauce pan for gravy and heat on medium until just before boiling.
9Dip about 1/3 to 1/2 cup of drippings into another bowl, add cornstarch and mix with a whip until smooth.
10Add cornstarch mix to saucepan and bring to a slow boil, then turn down to simmer and continue stirring to keep from sticking or scorching.
11After it thickens, remove from heat and pour into a gravy dish.
12Carve chicken and serve with gravy poured over the chicken.