Orange Glazed Chickens Recipe
Ingredients
| 2 roasting chickens (about 4 pounds each) | ||
| Apricot-Walnut Stuffing | ||
| Butter/Margarine | 3 Tablespoon, melted | |
| Double Orange Glaze | ||
Directions
Rinse chickens inside and out with cold water, drain, then pat dry.
Make Apricot Stuffing: pack lightly into neck and body cavities.
Smooth neck skin over stuffing and skewer to back;twist wing tips flat against skewered neck skin; tie legs to tails with string.
Place chickens on a rack in a roasting pan brush with melted butter or margarine.
Roast in moderate oven (350°), basting several times with drippings in pan, 13/4 hours, or until chickens are almost tender.
While chickens cook, make Double Orange Glaze; brush part over each to coat generously.
Continue roasting, brushing twice with remaining glaze, 15 minutes, or until drumsticks move easily and chickens are richly glazed.
Remove to a heated large serving platter take out skewers and cut away strings.
Garnish platter with dried apricot halves topped with canned mandarin-orange segments, if you wish.
Carve chickens into serving-size pieces.
Make Apricot Stuffing: pack lightly into neck and body cavities.
Smooth neck skin over stuffing and skewer to back;twist wing tips flat against skewered neck skin; tie legs to tails with string.
Place chickens on a rack in a roasting pan brush with melted butter or margarine.
Roast in moderate oven (350°), basting several times with drippings in pan, 13/4 hours, or until chickens are almost tender.
While chickens cook, make Double Orange Glaze; brush part over each to coat generously.
Continue roasting, brushing twice with remaining glaze, 15 minutes, or until drumsticks move easily and chickens are richly glazed.
Remove to a heated large serving platter take out skewers and cut away strings.
Garnish platter with dried apricot halves topped with canned mandarin-orange segments, if you wish.
Carve chickens into serving-size pieces.
Chef
