Monk's orange roast chicken
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Monk's orange roast chicken
  Orange    Roast    Chicken    Canadian  
Last updated 6/12/2012 12:56:32 AM. Recipe ID 18773. Report a problem with this recipe.
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      Title: Monk's orange roast chicken
 Categories: Canadian, Chicken
      Yield: 1 Servings
      5 lb Chicken
      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.

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Recipe ID 18773 (Apr 03, 2005)

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