Stumped for a vibrant, savory recipe worthy of Christmas dinner? Give this a whirl!
This roasted chicken recipe is easily my favorite way to cook a whole chicken or cornish game hens. It's a labor of love, unlike lots of the "Quick and Easy" recipes, but boy oh boy is it worth it! You'll need a roasting pan and rack for this baby. We use this roasting laurel instead of a rack. Personally, I like that the chicken still sits somewhat in the juices.
This delicious recipe is earthy, herby, and tangy because of the citrus!
Preheat oven 425 when ready to cook. Chicken can be marinated/left to sit with herbs and citrus for up to 48 hours (in the fridge, duh).
Ingredients:
One whole chicken or 4 cornish hens
Rosemary - I recommend using at least four bundles or one pre-packaged pack
Thyme - the same amount as rosemary
2 large oranges, sliced
1-2 lemons, sliced
1/4 orange marmalade
1/4-1/2 cup of water
3-4 carrots, sliced
8-10 small potatoes, diced
1 whole yellow onion, sliced
2 tbsp butter, melted or olive or vegetable oil
salt and pepper, to taste
2 cloves of garlic, minced or pressed (whatever your preference)
Instructions:
First: Take water and marmalade and cook on medium to medium-high heat, stirring constantly, until marmalade is thinned. Let cool.
Then: Scatter onions, carrots, potatoes, and butter in the bottom of a roasting pan and add garlic. Salt and pepper the bird. Set aside on a roasting rack in roasting pan.
While the bird sits: Take the rosemary and thyme and, using baker's twine, tie them together in either 3-4 small bundles or 1 large one. Stuff them inside the bird. Do the same with half the citrus slices. Scatter remaining slices along edges of the pan, or if using a high roasting rack, spear them to the bottom of the bird with toothpicks.
Take the marmalade and water mixture, and pour over the bird.
Bake, checking for temperature until thoroughly cooked. It usually takes a couple of hours, depending on the size of your bird(s).
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