Roasted Chicken with Cranberry Stuffing

Made my first roasted chicken today - it came out brilliantly! The chicken was superbly moist and was falling right off the bone. The cranberry stuffing was moist and flavorful and just right.

First, I used the Tupperware Roaster. It's blue and I got it in 2002 or so. It's Tupperware, but it goes right into the oven.

Ingredients:
a 6.75lb chicken
a bag of dried cranberries (not sweetened), about 10oz or so
what was left of a two-days-old Italian bread loaf
chicken broth
two packets of Garlic and Herb Mrs Dash
a handful of olive oil
small onion & celery stalk

1. I preheated the oven to 400F and put the convection fan on.
2. I chopped a small onion and one celery stalk and set them to saute in a little olive oil. In retrospect, I could have used chicken broth.
3. I put the dried cranberries into a medium size bowl and pour some chicken broth over them.
4. I tore the bread into small pieces, maybe an inch x inch. I didn't have patience to tear smaller pieces.
5. I put the bread pieces into the cranberries and mixed with my hands.
6. I poured chicken broth over all to wet down everything. I mixed further with my hands. (You want it pretty pulpy - this moisture will keep the breast meat moist.)
7. I put the bread-and-cranberry mixture into the microwave to get it hot. I cooked one minute on high and then stirred the mixture and then cooked another minute. I then mixed in the celery and onion.
8. I the chicken out of the fridge and removed the chicken's gizzards and tossed them.
9. I rinsed the chicken in water.
10. I scooped a little of the stuffing into the cavity of the chicken, but not much.
11. I used my fingers and a small knife to separate the breast skin from the breast meat.
12. I stuffed the rest of the stuffing under the breast skin.
13. I tore open the two packets of Mrs Dash and sprinkled them over the top of the chicken.
14. I poured some olive oil into my palm and smeared it all over the top of the chicken.
15. I put the chicken, uncovered, into the pot and into the oven for 30 minutes. The skin got all brown and crispy. We didn't eat it, but it was nice to look at.
16. I covered up the chicken with the Roaster cover and reduced the heat to 350F. It then cooked for another hour and fifteen minutes (this particular bird).

In the meantime, I made mashed potatoes on the stove and a batch of brownies from a box mix in the other oven. Woohoo! A brilliant fall dinner. The cranberries were spectacular.