They’re a good value for the price, meaty and juicy with plenty of leftovers. The timing is perfect for the cooler days to come when we welcome the warmth of the oven.
1 (5-6 pound) roaster
2 oranges, juiced
Rind of 2 oranges, sliced thin
Salt and freshly cracked pepper
1 head of garlic
Extra virgin olive oil
2 pairs of disposable gloves
Plastic freezer bag
broiler pan with rack
large roasting pan
Prepare the seasoning and the glaze before you prepare the chicken to avoid cross contamination. Set rack in the middle of the oven. If you don’t have a butcher to butterfly the roaster for you, see below on how it's done.
First prepare broiler pan:
Line a large broiler drip pan or roasting pan with aluminum foil. Place the rack on the broiler drip pan or use a metal rack to fit in a roasting pan. Oil or spray with cooking spray so the chicken does not stick to the broiler rack. Keep the pan close to the sink.
Using disposable gloves, place roaster on a cutting board set in a large roasting pan in the sink for easier clean-up. With kitchen shears, carefully remove the back of the chicken, the neck and extra fat. Place parts in a plastic freezer bag and freeze for stock if you prefer. Discard the other inner parts. Press down to flatten the breast. Rinse the “stuffer” under cold water then pat dry with paper towels. Place on the prepared broiler pan rack, breast side up. Thoroughly clean pan, cutting board and sink. Discard gloves.
Preheat the broiler on High for 10 minutes. Juice the oranges and cut the rind into slices and keep separate. Peel the garlic and cut in half or just squash it in its skin. Have the oil and salt and pepper ready.
Using disposable gloves, loosen the skin of the breast and thighs with fingers and insert the orange rinds and whole garlic cloves under the skin. Wash gloved hands then drizzle the olive oil and orange juice over the skin. Sprinkle a good amount of salt and pepper all over the “stuffer” skin.
Carefully turn over with the cut side up. Remove gloves and season the cut side of the “stuffer” with salt, pepper, and a couple of tablespoons of orange juice and olive oil.
Place the pan with the “stuffer” in the oven 5-6 inches from heating element. After it begins to brown, brush with Orange Honey Glaze then continue until nicely browned, about 20-30 minutes.
Remove pan from the oven and carefully turn the “stuffer” over to cook the skin-side. If browning too quickly, lower to Low broil, check the temperature. Brush with glaze then broil until cooked, about 20-30 minutes.
Chicken needs to cook to a temperature of 170-180 degrees as read on a meat thermometer inserted into the dark meat of the leg. When chicken is cooked, allow to rest for 10 minutes. Remove from pan to a large platter and serve with additional glaze and/or gravy and mashed potatoes and a green vegetable of choice.
ORANGE HONEY GLAZE
2 tablespoons butter
1/2 cup honey
1/4 cup fresh orange juice
2 teaspoons orange zest
2 cloves minced garlic
Salt and pepper
In a small pan, melt butter. Add honey, orange juice, zest, garlic, salt and pepper. Bast then serve chicken with honey-orange glaze spooned over the top.
Pour pan juices into large heatproof measuring cup or bowl. Skim off 4 tablespoons of clear drippings from top and return to roasting pan. Add flour to pan and cook, stirring, over medium heat about 1 minute. Stir in reserved juices and enough chicken broth or water to make 4 cups of liquid. Cook, stirring, 2 to 3 minutes, until gravy is smooth and thickened. Season to taste with salt and pepper.
Buon Appetito! From Amelia's Kitchen
Join me at Greenwich Adult Continuing Ed cooking classes. Click on the links below to sign-up for these fun classes.