Sunday Roast Chicken - Recipe

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SUNDAY ROAST CHICKEN

2 roasting chickens, 4-5 lb. each
1 tbsp. salt
1/4 tsp. pepper
1/2 c. water
8 tbsp. butter, melted

Prepare Cranberry Stuffing (below) and set aside. Rub outside of chickens with salt and pepper. Fold wings under to back side. Stuff each chicken with 1/2 of stuffing; close with metal skewers. Tie legs together.

Put breast side up on rack in shallow roasting pan; add water to pan. Brush chickens with about 2 tablespoons of butter.

Roast in a pre-heated 325°F oven until tender and legs feel soft when pressed with finger (about 2 hours, less if using convection; 160°F on meat thermometer). Baste with rest of butter and pan drippings 3 times while roasting. Meanwhile, prepare Orange Sauce (below).

Cranberry Stuffing:

1 (8 oz.) pkg. herb seasoned bread stuffing
1 c. cranberry orange relish
1/2 tsp. salt
1/8 tsp. cinnamon
3/4 c. chicken broth
1/2 c. butter

Put first 4 ingredients in large bowl; toss lightly. Put broth and butter in small saucepan; cook over high heat until it boils and butter melts. Pour over stuffing mixture; toss lightly until mixed.

Orange Sauce:

rind of 1 orange, cut into 1x1/8-inch strips
1 c. water
2 c. orange juice
2/3 c. light corn syrup
2 tbsp. cornstarch
1 stick cinnamon
1/4 tsp. ground cloves

Put orange strips and water in 2-quart saucepan, heat over high heat until water boils, boil 1 minute. Drain, reserving rind. Combine orange juice and rest in the saucepan. Cook over medium heat, stir until sauce boils. Cook and stir about 2 minutes more. Keep warm.

Put chickens on platter; remove skewers and string. Garnish with orange strips. Carve at table and serve with stuffing. Pass orange sauce to guests.

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recipe reviews
Sunday Roast Chicken

· May 21 · #176073

Rebecca Brenham (Texas) says:

I baked my chicken at 425°F for 20 minutes. Then, reduced heat to 350°F and tented after the chicken was golden brown. I continued cooking until legs wiggled freely about an hour and half later. I also used poultry seasoning, a little paprika for color, seasoned salt, and garlic/onion powder. Delish!

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