Roast Chicken with Orange and Rosemary couscous stuffing

Method

1. Preheat the oven to 190
2. Combine the soft butter, Huletts Sunsweet Brown sugar, crushed garlic, and paprika, and cumin, orange zest, mixed dried herbs and salt in a small bowl and mix together. Rub this flavoured butter over the chicken and even under the skin where possible.
3. Set chicken aside.
4. In a saucepan, heat the butter and fry onion and garlic until translucent.
5. Remove from heat and add the Couscous, Boiling Chicken stock and sugar.
6. Cover with plastic wrap and stand for about 5 minutes or until liquid is absorbed. Uncover and stir with a fork to separate grains.
7. Add the rosemary, cranberries, almonds and egg, mixing well. Spoon couscous mixture into chicken cavity.
8. Tie the drumsticks together, and place in an oven roasting dish and roast for 1 – 1, 5 hours or until cooked through.
9. Remove chicken to a serving dish and keep warm. Pour any excess fat out of the roasting pan leaving the tasty pan juices. Add the orange juice and pan juices and reduce by half to make a clear sticky sauce. Strain and serve over the carved chicken.