English Roast Chicken With Herbed Orange Stuffing

Herbed Orange Stuffing
1 1/2 lb Ground veal
2 tb (1/4 stick) unsalted butter
1 lg Onion; minced
2 ea Carrots; finely diced
4 c Fresh white breadcrumbs
3/4 c Whipping cream (or slightly more)
1/2 c Fresh herbs (such as tarragon, parsley, & thyme) ; minced
1/2 c Dried currants; soaked in
1/3 c Fresh orange juice; for 30 minutes
1/2 c Walnuts; chopped
1 ts Dried marjoram; crumbled
1 ts Salt
Freshly ground pepper
Freshly grated nutmeg
5 lb To 6-lb roasting chicken
3/4 c (1-1/2 sticks) unsalted butter; room temperature
1 tb Fresh parsley; minced
1 tb Honey
1 ea Lemon; grated peel of
1 ea Orange; grated peel of
Fresh watercress sprigs; garnish

For Stuffing: Saute veal in nonstick large skillet over medium-high heat until just beginning to lose pink color, about 3 minutes. Transfer to large bowl. Melt 2 tablespoons butter in same skillet over medium-high heat. Add onion and carrots and saute until just beginning to color. Blend into veal. Add breadcrumbs, 3/4 cup cream, minced herbs, undrained currants, walnuts, marjoram, salt, pepper and nutmeg and toss gently. Mixture should just hold together; add small amount of cream if necessary. Preheat oven to 375F. Season main cavity of chicken with salt. Stuff main and neck cavities loosely. Truss chicken, then secure wings and legs with string. Cream together butter, parsley, honel, and citrus peels. Rub most of flavored butter over entire surface of chicken. Set chicken on rack in roasting pan. Tent with greased parchment paper. Roast 1 hour. Baste chicken wih pan juices and brush with remaining flavored butter. Continue roasting until skin is rich golden brown and leg moves easy, basting frequently, about 1 hour. Let stand 15 minutes on heated platter. Garnish platter with watercress. Nap chicken with pan juices and serve.

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