Roasted Orange Chicken
I got this recipe in the New York Times. It was created by Genevieve Ko.
- 5 tangerines (or clementines)
- ½ cup brown sugar
- ¼ cup soy sauce
- 1 ½ tsp. white vinegar
- ½ tsp, ground cayenne
- 1 3 ½ – 4 lb. whole chicken
- 8 slices peeled fresh ginger
Heat oven to 400o.
Squeeze ¼ cup of juice from 1 or 2 of the tangerines into a small bowl. Save the peels. Cut the remaining tangerines into wedges (remove the seeds) and set aside.
Add the brown sugar, soy sauce, vinegar, and cayenne to the tangerine juice and stir until the sugar dissolves.
Stuff the squeezed tangerine skins, and 6 pieces of ginger into the cavity. Tie the legs so the cavity is closed. Place the chicken into an oven proof pan and scatter the tangerine wedges and the last of the ginger around the chicken. Pour the juice mixture around the chicken and place it in the oven.
Roast for 30 minutes and then bast with the pan juice. Bast every 10 minutes until done – about another 30 or 40 minutes depending on your oven. If the pan gets too dry add ¼ to ½ cup of water.
Place the chicken on a cutting board and let it rest 10 minutes before carving.
If the pan juice is too thin, cook over a low burner until it thickens, too thick or dry, add some water. Carve the chicken into quarters or pieces and pour the pan juices over it. The tangerine slices are edible.
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