by Paul Bressler
Roasting is an essential cooking technique to learn for professional
and home cooks, and one of the first dishes that you learn to make in
cooking school is roast chicken. With autumn finally here roast chicken
is the perfect pairing for those lazy Sunday afternoons. Buy a big
bird! Invite some friends and enjoy.
Today’s Recipe is for Roast Chicken with an Orange Glaze. I’ve
learned to rely on Cooks Illustrated Magazine and their cookbooks for
all of the important techniques, and this calls for two of them. First
is that for a moist roast chicken, the bird really has to be brined in
a salt water solution. The exception is for a kosher chicken, which is
brined as part of the koshering process. Cook’s roasting technique
calls for turning the bird twice. You start wing side up, turn the
other wing up, and finish it with the breast up. It’s extra work, but
it really pays off in a bird that doesn’t dry out. The glaze is made
from orange juice, and brushed on when you make the last turn.
recipe will pair well with a nice, juicy and fruity new world syrah.
Syrah, Syrah is a dark grape the produces an equally dark wine. In the
new world, it is usually relatively low in tannin, low in acidity, with
black pepper to pep it up; it matches well with the sweet/sour of the
Orange Glaze. If using a kosher chicken, skip
the brining and begin with step 2.
- 1/2 cup table salt or 1 cup Diamond Crystal Kosher Salt or 3/4 cup Morton Kosher Salt
- 1 whole chicken (3 1/2 to 4 pounds), trimmed of excess fat, giblets removed and discarded, chicken rinsed and patted dry
- 2 tablespoons unsalted butter , melted
- Table salt and ground black pepper
- vegetable oil for brushing v-rack
Ingredients for Glaze:
- 1 cup fresh squeezed orange juice (from 2-3 large oranges)
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 tablespoons honey
- Place shallow roasting pan in oven and heat oven to 375 degrees.
- Brush chicken with butter and sprinkle liberally with salt and pepper.
- Remove heated pan from oven and set oiled V rack in it.
- Place chicken on rack, wing side up.
- Make the glaze – see instructions below.
- Roast 20 minutes, then rotate chicken, other wing side up.
- Brush orange glaze over chicken.
20 minutes, then rotate chicken, breast side up. Roast until
instant-read thermometer inserted in breast registers 160 and in thigh
registers between 165 and 170, 10 to 15 minutes longer.
- Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
- Bring all ingredients to boil in small saucepan.
- Reduce heat to medium-low and simmer until slightly thickened and reduced to scant 1/4 cup, 25 to 30 minutes.
- Set glaze aside until ready to use.
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