Organic roast chicken with oranges and winter herbs

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How to make Organic roast chicken with oranges and winter herbs

  • Yield : 4
  • Prep Time : 6:15
  • Cook Time : 1:10
  • Total Time : 7:25

Ingredients

  • 1.8kg organic chicken
  • 4 oranges
  • 2 garlic cloves, crushed
  • 4 rosemary sprigs
  • 3-4 fresh bay leaves*
  • 1 cup (250ml) Massel chicken style liquid stock
  • 60g unsalted butter

Method

  • Step 1 Rinse chicken inside and out under cold water, then pat dry with paper towel. Juice the oranges. Quarter the juiced oranges and place in a large bowl with the juice, chicken, garlic and herbs. Cover and marinate in the fridge for 6-8 hours, turning the chicken occasionally. Preheat the oven to 190°C. Remove chicken from the bowl, reserving marinade.
  • Step 2 Place 2 orange pieces and a rosemary sprig in the cavity of the chicken, then tie the legs together using kitchen string.
  • Step 3 Season with salt and pepper, then place in a roasting pan with the remaining orange halves and the reserved marinade. Roast in the oven for 1-1 1/2 hours, basting occasionally with pan juices, until chicken is golden and juices run clear when a skewer is inserted into thickest part of thigh joint. Transfer the chicken to a serving plate and cover loosely to keep warm.
  • Step 4 Skim the excess fat from the pan juices, then place the roasting pan over medium heat. Add the chicken stock and bring to the boil. Add the butter, 20g at a time, whisking constantly until combined. Season to taste with salt and freshly ground black pepper, then strain into a jug. Carve the chicken and serve with the orange sauce.

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