Roasted Chicken With Spirited Orange Cranberry Sauce |
Petaluma Poultry of California's Sonoma County is one of the country's outstanding examples of dedication to the principles of sustainable agriculture. That dedication led them to produce 'Rosie', the first certified organic chicken in this nation. They offer this recipe for their unrivaled chicken.
Ingredients
* 1 whole chicken (4 to 5 lbs.)
* 2 medium green onions, cu into 1" segments
* 1 tsp. pressed garlic
* 1/4 cup parsley
* 2 tbs. cold butter
* 1 medium navel orange
* 3 parsley sprigs
* 1 1/2 tsp. sea salt
* 1/2 tsp. freshly ground pepper
* 1 tbs. melted butter
For the orange cranberry sauce:
* 1 tbs. butter
* 1/3 cup finely chopped onion
* 1 tsp. grated fresh ginger
* 1 tsp. pressed garlic
* 1/2 tsp. poultry seasoning
* 1/2 cup frozen orange juice concentrate
* 1/2 cup whole cranberry sauce
* 1 tbs. honey
* 3/4 cup free range chicken broth
* 1 tsp. sea salt
* 1/8 tsp. white pepper
* 1/4 cup Grand Marnier or Cointreau or orange juice
* 1 tsp. cornstarch
* Chopped fresh parsley
Preparation
1. Preheat oven 450 degrees
2. Remove giblets from chicken cavity; put aside.
3. Rinse chicken inside and out and pat dry.
4. In food processor, puree 1 green onion, garlic, parsley, and cold butter.
5. Carefully lift skin from breast and spread onion butter evenly under skin.
6. Cut orange in half then slice one half into 6 ΒΌ inch slices; slip under skin.
7. Slice remaining orange half into chunks and place in chicken cavity with remaining onion and parsley.
8. Set chicken on V-rack in roasting pan. Rub with salt, pepper and melted butter.
9. Roast 15 minutes. Turn down oven to 350 degrees and roast an additional 1 hour and 25 minutes until juices run clear when pricked with a knife.
10. Allow to rest 15 minutes before carving.
11. Serve drizzled with cranberry orange sauce and a sprinkle of parsley.
For the orange cranberry sauce:
1. Melt butter in medium saucepan over medium-high heat.
2. Saute onions, ginger & garlic until onions are tender, about 7 minutes.
3. Stir in remaining ingredients except Cointreau & cornstarch; bring to boil.
4. Whisk Cointreau & cornstarch in small bowl; then whisk into boiling sauce.
5. Boil, constantly stirring, 2-3 minutes until sauce coats a spoon.
Remove from heat. Serve immediately.
To purchase an organic Rosie chicken go to: Rosie Organic Free Range Chicken
