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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
3 (5- to 7-lb.) whole chickens |
2 1/4 teaspoons salt |
2 1/4 teaspoons pepper |
2 small oranges, quartered |
2 small onions, quartered |
2 carrots, quartered |
2 celery ribs, quartered |
3 parsley sprigs |
kitchen string |
1 (12-oz.) jar orange marmalade |
1/4 cup orange juice |
3 tablespoons honey |
1 tablespoon lemon juice |
1/4 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
garnishes: whole kumquats, fresh rosemary sprigs |
Directions:
1. Remove giblet packages from hens, and reserve for another use. Rinse hens, and pat dry. Remove excess fat and skin. Rub hens evenly with salt and pepper. Squeeze juice from 1 orange quarter into each hen cavity. Fill hen cavities with remaining orange quarters, onions, carrots, celery, and parsley sprigs. Place hens, breast sides up, on a wire rack in an aluminum foil-lined shallow roasting pan. Tie legs together with kitchen string.
2. Stir together orange marmalade and next 5 ingredients in a small saucepan. Cook mixture over medium heat, stirring constantly, 2 to 3 minutes or until orange marmalade is melted. Remove and reserve 3/4 cup mixture.
3. Bake hens at 350° for 1 1/2 hours; brush evenly with orange glaze, and bake 30 more minutes. Brush with orange glaze; shield with aluminum foil. Bake 15 minutes or until a meat thermometer inserted into thickest portion of thigh registers 170°. Garnish, if desired. Serve with reserved 3/4 cup orange mixture.
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