1. Preheat oven to 350° F. Remove chicken’s giblets. Place bird on rack in shallow roasting pan; fold back wing tips and tie drumsticks together to hold shape, if desired.
2. Roast 2 to 2 1/4 hours, until PERFECT ROAST® Thermometer pops up, juices run clear, and a meat thermometer inserted in thickest part of thigh registers 180°F.
3. Meanwhile, heat margarine in a large saucepan. Add onion and celery and sauté 5 minutes.
4. Chop pears coarsely, reserving wine. Combine pears, wine, vegetables and remaining ingredients. Spread into 9-inch baking pan and bake alongside chicken for the last 30 to 40 minutes.
5. Let bird rest 15 minutes before carving. Serve with Pear Wreath and drizzle with its syrup (recipe for wreath and syrup follow).

Pear Wreath

1. Combine 2 cups red wine, 1 cup sugar, 1 teaspoon grated orange peel (orange part only) and 3 whole cloves in a medium saucepan.
2. Bring mixture to a boil; reduce heat to low and simmer 5 minutes.
3. Meanwhile, peel 6 whole ripe pears. Add to saucepan and poach, completely covered by liquid, about 15 minutes, or until tender.
4. Remove pears and refrigerate, wrapped, until ready to use.
5. Boil syrup gently 10 more minutes, until reduced to 1 cup; remove cloves.