Wednesday, September 26, 2007

Giada's Citrus Chicken

I have never made a roasted chicken before. Crazy, huh! I have only in fact cooked a whole bird once before, when we hosted Thanksgiving for us and my in laws 2 years ago in Louisville. So, I somehow got it in my head that I wanted to make Roast Chicken, what can I say, the change of leave got me excited for fall weather! It was recommended to me that I try Giada from the Food Networks Roasted Chicken.

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

Salt and freshly ground black pepper

1 orange, quartered

1 lemon, quartered

1 head garlic, halved crosswise, plus 3 garlic cloves, chopped

2 (14-ounce) cans reduced-sodium chicken broth

1/4 cup frozen orange juice concentrate, thawed

1/4 cup fresh lemon juice 2 tablespoons olive oil

1 tablespoon chopped fresh oregano leaves

Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

I forgot to get the frozen OJ so I used plain old juice and I didnt bother with the sauce - we were too hungry at that point! Even without, the chicken was very yummy and nice and juicy and flavorful. And WOW did it make the house smell fab!

Sorry for the pics, again we were too hungry and I had to take my pics of the carnage, the leftovers! Oops! It sure did look pretty out of the oven though - brown and crispy!


Shawnda said...

I used that recipe on the first whole chicken that I ever roasted, too. It's so very, very good!

Elizabeth said...

Yum - That picture makes me want to go out and buy a bird and make it tonight!