1 chicken (oven stuffer)
1 apple
3-4 garlic cloves
1 small onion
1 can cranberry sauce
olive oil
garlic powder
onion powder
cinnamon

Rinse chicken and place in Dutch oven with cover. Peel and chop apple, onion and garlic. Mix apple, garlic, onion and cranberry together and stuff the bird. Cover chicken with a light coating of olive oil, garlic powder, onion powder and cinnamon. Prior to placing the chicken in the oven, cover to ensure the bird remains moist. Bake at 350°F at about 20 minutes per pound.

Variation: For Moroccan chicken, leave out the cranberry sauce and apple and substitute 1 small can of pitted black olives.

Submitted by: Susan Murdoch