Title: Monk's Orange Roast Chicken
Categories: Canadian Chicken
Yield: 1 Servings
| 5 | lb | Chicken |
| | | Salt |
| 3 | | Oranges |
| 6 | | Springs of rosemary |
| 2 | tb | Softened butter |
| 2 | | Whole heads of garlic |
PREHEAT oven to 425F.(220C). Season chicken inside and out. CUT 1 orange
into quarters, squeeze over chicken and place in chicken with 3 springs of
rosemary. TRUSS chicken, rub with butter and place in roasting pan on its
side. Cut tops off garlic head; add to pan with 3 springs of rosemary.
ROAST 20 minutes, baste and turn chicken onto its other side.. Continue to
roast 20 minutes, baste turn onto its back and roast another 20 minutes.
REDUCE oven temperature to 375F. (190C). Continue to cook until juice from
thigh runs clear, about 15 minutes. Place chicken on a plate breast side
down along with garlic cover and keep warm. REMOVE fat and rosemary from
pan, add juice of remaining oranges and 1/2cup (125 ml) cold water. Stir,
scrapping any brown bits from bottom of pan. Bring to boil, season to
taste. Serves 6 Friar Bob, The MONKS' COOKBOOK, Montreal Qc.