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• 1 whole chicken, cleaned and patted dry
• 1 box Jiffy^® Cornbread Mix
• 3 slices hickory smoked bacon
• 1 stick salted butter
• 1/2 cup chicken stock
• 1/2 cup fresh-squeezed orange juice  (not from concentrate)
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon orange zest
• 1 medium yellow onion, chopped fine
• 1 stalk of celery, chopped fine
• 3 medium garlic cloves, chopped fine
• 1/2 of a small green or red sweet pepper
• 2 eggs
• 1/4 cup evaporated milk, or heavy cream
• 1/3 cup milk
• 1 tablespoon vegetable oil
• Poultry seasonings
• Salt and pepper to taste

Preheat oven to 425 degrees. Mix together Jiffy^® Cornbread Mix, 1 egg and 1/3 cup of milk and bake according to directions on the box. Cool, crumble, and set aside.

Reduce oven temperature to 375 degrees. In a black cast iron skillet, fry bacon until crispy and set aside. Add 1 stick of butter to the drippings, stirring until melted. Add vegetables and cook until clear.  Remove from heat. Add crumbled cornbread and crumbled bacon. In a small dish, beat together 1 egg and 1/4 cup evaporated milk, or heavy cream, then add to skillet as well. Salt and pepper to taste.

Drizzle chicken with oil, then season inside-and-out with salt, pepper, and poultry seasonings. Stuff chicken with the cornbread mixture. Tie the legs and wings with cotton twine. Sprinkle orange zest on top before baking.

Place chicken in deep baking dish. Add chicken stock, orange juice, and Worcestershire sauce. Cover and bake 1 hour, basting twice.

After 1 hour, reduce heat to 325 degrees. Remove cover and bake until golden brown and glazed (approximately 15-20 minutes.) Remove from oven and let rest 5 minutes. Carve and serve.

Serves 4 people, including the stuffing and a side salad and dessert. Note: a deep black iron skillet cooks it—nice. Ca c’est bon (Sa say Bohn)—that’s good!