
Instead of individual chicken pieces, I decided to bake a whole roast chicken. With a hefty 6-pounder in hand (organic), I quickly scanned to-try recipes for a different method. I rarely turn to it, but I found a recipe in the book 365 More Ways to Cook Chicken. The recipe is a French style (really only the sauce), but it suggested baking it at 400 for 30 minutes, then reducing the temp for another hour or so. I did crank up the oven to 400, and reduced it after 30 minutes, but I used convection-bake on my oven, and it was done in about 45 more minutes of baking. If you have a meat probe, use it. I didn’t insert it to begin with, so only tested an instant-read one at the end – the breast meat registered 185. Perfect. The thigh is a better judge of done-ness, and it should come out at 180.
Meanwhile I made the quickly-assembled sauce. We had some home-grown tangelos (half orange, half tangerine) so used them as the cavity filler, and the juice and rind for the sauce. I sort of followed the recipe for flavors, but added some frozen orange juice concentrate to the mixture. Took about 10 minutes to make. That, along with some fresh asparagus and a leek/turnip puree and we had dinner. The chicken was perfectly cooked – ever-so juicy, and the sauce was tangy and tasty. I liked it all and will likely make it again.
Roast Chicken a l’Orange
Recipe: Loosely based on a recipe in 365 More Ways to Cook Chicken
Servings: 6
6 pounds roasting chicken — organic, if possible
1 tablespoon unsalted butter — at room temperature
1 small orange — or tangerine, or tangelo
ORANGE SAUCE:
orange rind from one orange
2 tablespoons frozen orange juice concentrate — do not dilute
1/2 cup fresh orange juice
1/4 cup dry white wine — like Vermouth
2 tablespoons jam — red type, seedless
1 tablespoon Dijon mustard
2 teaspoons cornstarch
2 tablespoons Cognac
1. Preheat oven to 400 (use convection bake if you have it).
2. Remove orange peel and place in saucepan. Cut the orange in half. One of the halves – cut it into smaller chunks and place inside the cavity of the chicken.
3. Dry chicken thoroughly and spread butter on skin as evenly as possible. Sprinkle with salt and pepper to taste.
4. Place chicken, breast side up, on a rack in a roasting pan. Place in hot oven and bake for 30 minutes.
5. Reduce temperature of oven to 350 and continue baking chicken until juices run clear and temperature of the chicken is about 180 degrees F.
6. Remove from oven and let sit for 10 minutes.
7. Meanwhile, while chicken is baking, prepare the sauce. In the saucepan with the orange peel, combine the orange juice, concentrate, white wine, Vermouth and mustard. Bring to a boil and simmer for about 5-10 minutes. Do not let it boil away – you’re just combining the mixture.
8. Combine the cornstarch with a bit of water (about 2 tablespoons) and stir until dissolved. Pour into sauce and stir as it thickens. If the sauce is too thick, add some water to thin it.
9. Lastly, add the cognac and stir just to combine. Allow to sit while you carve the meat, then drizzle sauce over servings of juicy slices of chicken.
Per Serving (assumes you consume all the sauce, skin and bones, which you won’t do, of course): 791 Calories; 54g Fat (63.7% calories from fat); 57g Protein; 12g Carbohydrate; 1g Dietary Fiber; 244mg Cholesterol; 258mg Sodium.
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A year ago: Borscht with Andouille Sausage





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