Whole Roasted Chicken With A Tangerine Glaze
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Whole Roasted Chicken With A Tangerine Glaze
  Chicken    Glaze  
Last updated 6/12/2012 12:59:39 AM. Recipe ID 22651. Report a problem with this recipe.
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      Title: Whole roasted chicken with a tangerine glaze
 Categories: E.
      Yield: 4 Servings
 
      1    Whole chicken, about 4
           Pounds
      2 tb Unsalted butter
           Salt and pepper
           Essence
      1    Yellow onion, cut into
           Fourths
      3    Tangerines, cut into
           Fourths
      4    Sprigs of fresh rosemary
      1 c  Fresh tangerine juice
      1 tb Honey
           Salt and pepper
      8    Roasted new potatoes, cut
           Into wedges, warm
      1 c  Assorted roasted baby root
           Vegetables, i.e. baby
           Carrots, red and
           Golden beets, warm
      2    Fresh rosemary sprigs
 
  Preheat the oven to 400 degrees F. Rub the entire chicken with the
  butter. Season the chicken with salt, pepper, and Essence, including
  the cavity and the area between the skin and the breast meat. Season
  with onions and tangerines with salt and pepper. Stuff the cavity
  with the onions, tangerines, and fresh rosemary. Place the chicken on
  a rack in a roasting pan. Place in the oven. Roast the chicken for 45
  minutes to an hour or until the juices run clear. After the chicken
  has roasted for 20 minutes, bast the entire bird with the pan
  drippings. Bast every ten minutes. For the glaze: Remove the chicken
  from the oven and allow to rest, reserving the pan drippings. In a
  hot saute pan, add the pan drippings, tangerine juice, and honey .
  Season with salt and pepper. Reduce the sauce to 1/2 cup, about 8 to
  10 minutes. Place the roasted chicken on a platter. Arrange the
  roasted vegetables around the roasted chicken. Drizzle the sauce over
  the chicken and garnish with Essence and fresh rosemary.
  
  Yield: 4 servings
 




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Recipe ID 22651 (Apr 03, 2005)

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