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Sunday, December 8, 2013


There is something wonderfully comforting about roasting a chicken, and sitting down to share it with family, and whichever friends happen to be over. It is a very simple meal, that always fills me, and our family, with contentment and pleasure.


one 6 pound roasting chicken
4 garlic cloves, thinly sliced
6 rosemary sprigs
2 oranges, washed and halved
2 tablespoons of olive oil
1/2 cup white wine
1/4 cup honey
salt and freshly ground pepper
1 3/4 cups chicken stock

Heat the oven to 425F.
Set the chicken in a roasting pan and stuff the cavity with the garlic, rosemary and 2 of the orange halves. Juice the remaining 2 orange halves. Rub the olive oil over the chicken. Pour the wine and orange juice over the chicken, drizzle on the honey and season with salt and pepper.
Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375F. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until a thermometer inserted in an inner thigh registers 165F.
Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.

Recipe adapted from Food and Wine, December 2009

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