Orange & Cranberry Glazed Roasted Chicken
This delicious recipe is simple to make but it presents very well and adds a beautiful touch of Christmas to your dinner party . It ' s also fun to dress up your table or platter with fresh cranberries , sprigs of rosemary and orange slices to impress your guests .
Ingredients
1- ( 7-8 ) lb whole chicken 1 orange
1 bunch of Rosemary salt & pepper 1 carrot & 1 celery 2 cloves of garlic
1 / 2 small spanish onion 1 / 4 cup of butter
Orange / Cranberry Glaze 1 cup orange juice
1 / 2 cup cranberry juice 1 / 4 cup of fresh cranberries
2 tbsp of honey 1-2 tbsp of brown sugar
Preheat oven to 350 degrees 1 . Add 1 tablespoon of chopped rosemary to melted or softened butter and stir .
2 . Using a sharp knife make a few cuts in the skin of the chicken and brush the rosemary butter mixture under the skin as well as all over the skin . Sprinkle salt and pepper liberally all over the bird .
3 . Quarter a fresh orange and add 2-3 wedges to the cavity of the chicken . Add carrot , celery , garlic and 2 sprigs of rosemary to the cavity as well . Tie legs together with kitchen twine if desired . If you want to prevent the wing dips from getting too dark just tent them in tin foil .
4 . Put bird into the oven and cook for approx . 2 hours or until your chickens internal temperature reaches 165 degrees .
Making the glaze
1 . Add orange juice , cranberry juice , fresh cranberries , honey & brown sugar to a small sauce and bring to a soft boil . Allow mixture to cook down for approximately 15 minutes or until the glaze has reduced and thickened .
2 . Brush the glaze all over the chicken every 10 minutes for the last 30 minutes of cooking time . 3 . Take chicken out of the oven , tent it in foil and let rest for 15-20 minutes before carving .
Enjoy !
CASA London 17