Orange Glazed Chickens Recipe
The taste of this very Orange Glazed Chickens recipe has played on my mind so much that I hardly ever go for any other Orange Glazed Chickens recipe. A great Main Dish recipe is one like this. The key ingredient in Orange Glazed Chickens is Chicken. Not trying out this Orange Glazed Chickens after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
2 roasting chickens (about 4 pounds each)
Apricot-Walnut Stuffing
3 tablespoons butter or margarine 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.
