July 11, 2010

SUNDAY ROAST CHICKEN


Printed from COOKS.COM


□   Prepare cranberry stuffing
□   1 pkg. (8 oz.) herb seasoned bread stuffing
□   1 c. cranberry orange relish
□   1/2 tsp. salt
□   1/8 tsp. cinnamon
□   3/4 c. chicken broth
□   1/2 c. butter


Put first 4 ingredients in large bowl; toss lightly. Put broth and butter in small saucepan; cook over high heat until it boils and butter melts. Pour over stuffing mixture; toss lightly until mixed. Stuff in chickens:


□   2 roasting chickens, 4-5 lb. each
□   1 tbsp. salt
□   1/4 tsp. pepper
□   1/2 c. water
□   8 tbsp. butter, melted


Rub outside of chickens with salt and pepper. Fold wings under to back side. Stuff each chicken with 1/2 of stuffing; close with metal skewers. Tie legs together.Put breast side up on rack in shallow roasting pan; add water to pan. Brush chickens with about 2 tablespoons of butter.
Roast until tender and legs feel soft when pressed with finger (2-2 1/2 hours). Baste with rest of butter and pan drippings 3 times while roasting.

Meanwhile, prepare orange sauce:

□   Rind of 1 orange, cut into 1x1/8" strips
□   1 c. water
□   2 c. orange juice
□   2/3 c. light corn syrup
□   2 tbsp. cornstarch
□   1 stick cinnamon
□   1/4 tsp. ground cloves


Put orange strips and water in 2 quart saucepan, heat over high heat until water boils, boil 1 minute. Drain, reserving rind. Combine orange juice and rest in the saucepan. Cook over medium heat, stir until sauce boils. Cook and stir about 2 minutes more. Keep warm. Put chickens on platter; remove skewers and string. Garnish with orange sticks. Carve at table and serve with stuffing. Pass orange sauce.

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