How to Make Citrus Roast Chicken | Julie Nolke
Julie shows us that preparing a whole bird doesn't need to be intimidating. This Citrus Chicken is a guaranteed crowd pleaser!
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1 chicken, uncooked (1.5-1.7 kg)
Salt and pepper
1 bunch fresh sage
1 orange, quartered
1 cup chicken stock
Glaze: 1/3 cup marmalade, 1 tsp soya sauce, 1 loose Tbsp chopped sage and ½ tsp ground ginger
Gravy: Juice of 1 orange, ½ cup chicken stock and 1 Tbsp cornstarch
Preheat oven to 475F. Let chicken come to room temperature and dry off with a paper towel.
Rub with salt, pepper and olive oil.
Insert 3 stalks of sage into the cavity along with 2 orange quarters.
Place on baking tray and pour in chicken stock.
Place chicken in oven and immediately turn down to 400F. The chicken will cook for 20 minutes per 450g (1 lb) plus an added 20 minutes at the end. Baste the chicken at the halfway mark.
For the glaze, mix all the ingredients together in a bowl and then paint on to chicken in the last 15 minutes.
Once the chicken is cooked (juices run clear) take out of pan and cover. With a spoon skim off the fat that’s in the pan and add the orange juice and chicken stock. Dissolve the cornstarch in a bit of cold water and add to the gravy stirring until the desired thickness.
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