What is it about this time of year? All I can think about is comfort food and the wonderful aromas that float through my house as I’m cooking.
I decided that this year I’m going to do something a bit different with my Thanksgiving turkey, still using all the best ingredients. Since half of our table is over the age of 80 I have to be very careful what I serve, based upon the varied dietary restrictions. Honestly, I’m tired of my basic turkey even though everyone loves it, and I never get a complaint. But, this year I’d like to jazz it up just a bit so I decided to test something out a tad different. I’m considering adding a maple/orange glaze over my turkey but, decided to test it out using a whole chicken.
The results were outstanding!!! I literally could have poured the liquid into a glass to have as a beverage. It was outrageously delicious!
Roasting a chicken or turkey is probably one of the easiest dishes to prepare, tossing in a few ingredients, and leaving the rest up to your oven.
Use this chart to determine how long to roast your chicken: (starting at 400F degrees then reducing to 375F degrees)
2.5-3lbs=1 hour
3-3.5lbs=1 hour/10 minutes
3.5-4lbs=1 hour/20 minutes
4-4.5lbs=1 hour/30 minutes
4.5-5lbs=1 hour/40 minutes
5-5.5lbs=1 hour/50 minutes
5.5-6lbs=2 hours
6-6.5lbs=2 hours/10 minutes
6.5-7lbs=2 hours/20 minutes
7-7.5lbs=2 hours/30 minutes
NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you’re roasting a stuffed chicken. Be sure to test that both chicken and stuffing reaches a temperature of at least 165 degrees F (74 degrees C).
Here’s my recipe, but don’t be afraid to change it up by adding ingredients that you prefer, or switching out some of my ingredients for your favorites.
2. Remove the giblets from the chicken and discard. Pat chicken dry inside and out with paper towels. Set fingerling potatoes and carrots in a dutch oven or roasting pan to act as a rack. Place chicken on top of potatoes and carrots. Tuck whole garlic, shallot plus zested & juiced oranges (quartered) into the chicken's cavity. Cross the chicken legs and tie together with kitchen twine. Rub entire chicken with oil, coating all sides. Sprinkle orange zest over skin, then liberally sprinkle with salt and pepper. Place chicken, breast side up, in roasting pan and roast, uncovered, for 30 minutes.
3. In a medium bowl, mix maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup maple syrup mixture into a measuring cup. Add remaining 1 cup of stock to the maple syrup mixture in the bowl.
4. After the chicken has been in the oven for 30 minutes, pour the 1 cup of maple syrup blend over the chicken. Reduce oven temperature to 375°F (190°C) and roast chicken for another 45 minutes, then pour remaining maple/orange blend over the chicken. Continue roasting uncovered for an additional 1 1/2 hours or see chart above based upon size of bird. The skin should be golden brown, and crisp, with an internal temperature of 165°F to 180°F (74°C to 82°C) on an instant-read thermometer. If the chicken starts to brown too much before the desired temperature is reached, loosely cover with foil, shiny side out.
5. Remove chicken from oven and allow to rest, covered loosely with foil, or if using a dutch oven cover with lid for 15 minutes.
6. Optional: In a small saucepan over medium heat, melt 2 tablespoons of butter, then add 2 tablespoons of flour, blending to make a roux. Pour 2 cups of the pan juices into the saucepan. Bring to a simmer, whisking to incorporate ingredients and to avoid lumps.
7. Transfer the chicken to a platter with vegetables, and carve. If desired, pour some of the maple/orange glaze over the chicken with the remaining glaze into a gravy boat. In a separate serving boat add the thickened gravy, passing both alongside the chicken.
