Whole Roasted Orange Chicken

OrangeChicken2 

1 whole roaster chicken, 3-4 lbs.

2 tablespoons of butter

¼ cup red wine vinegar

2 tablespoons of sugar

1 cup of chicken stock

½ cup of orange juice

zest of the half of 1 orange

2 tablespoons of soy sauce

2 pieces of dried star anise

3 tablespoons of kosher salt

fresh pepper

Preheat the oven to 425.

Fill a large stockpot with cold water and a few cubes of ice.  Place on the side.

In a clean sink, remove your chicken out of the packaging and carefully stick your hand inside the bird and pull out the little bag of guts and discard.  (Marvelous.)  Place the bird inside the pot of cold water.  Take 2 tablespoons of your salt, and sprinkle on top, around and inside the cavity of the chicken.

Let this soak for about 15 minutes.

While your bird is soaking, we can start to prepare the scrumptious orange sauce:

In a large glass bowl, pour in the cup of chicken stock and set aside.

In a small saucepan, add the red wine vinegar and sugar.  Whisk until the sugar is dissolved.  Once it starts to boil, remove from heat and pour directly into the bowl of chicken stock.

Now add your star anise, orange zest, orange juice and soy sauce.  Stir well and set aside.

By now, your chicken should be ready to get out of it’s bath.  Remove the chicken from the water, pat it dry and place it in a roasting dish.  (I used a dish with a roasting rack.)

Take 1 tablespoon of butter and smush it inside the cavity of the chicken.

Rub the other tablespoon of butter on the outside of the chicken.

Sprinkle the remaining tablespoon of salt on the outside and inside the cavity of the chicken.

Grind some fresh pepper on the outside of the chicken and inside the cavity as well.

Put the chicken in the oven.

After 15 minutes, turn the oven down to 350.

After 30 minutes, remove roasting dish from the oven and pour half of your orange mixture inside the cavity of the chicken and the other half on the outside of the chicken.  Put the bird back in the oven for another 30 minutes.

(I cooked my 3 lb. bird for an hour and 15 minutes but use a meat thermometer to make sure it’s done!)

Once your chicken is done, remove from the oven and let him rest for 15 minutes.  (This will help keep the juices in.)

The outside should be crispy and puffy and in the inside, tender and moist.

After 15 minutes of rest, slice, plate and serve with fresh orange slices.

 

 

 

 

Leave a Reply