Glazed roasted chickens are easy to make and are a great alternative to turkey in the Holidays especially if you have a small group of people to feed. These are glazed with orange and apricot and are absolutely delicious.
In this recipe I am roasting two chickens at the same time. They are about 3 pounds each and I am cooking them at 10,000 feet high in La Paz, Bolivia. Food always takes longer to cook in the altitude. Therefore, I urge you to use my times as a guide. I would like you to check your chicken after the third time and see if it is ready. You will know this by inserting a thermometer in the deepest part of the thigh, close to the bone. It must register between 165 to 170 degrees F (73 to 76 C). You can also pull the leg away from the body. If the juices are running clear your chicken is done. If you have the slightest hint of blood you must continue cooking it.
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Serves twelve
2 whole chickens about 5 pounds each (preferably dry brine)*
1 cup apricot jam
½ cup orange marmalade
1 TBS grated fresh ginger
1 TBS finely chopped shallots
1 TBS yellow mustard
½ TBS Rosemary leaves
6 garlic cloves – minced
1 TBS soy sauce
Salt and Pepper
Place the chickens in a roasting pan and pat them dry on both sides with a paper towel. If you are using a dry brine chicken you will no longer need to add salt to them. Instructions for doing this are at the bottom of this recipe.
If your chickens have not been brined salt them generously on both sides and inside the cavity. Season both sides with black pepper as well.
Heat the oven to 400 degrees F (200 C).
Place the chickens breast side down in the roasting pan. Put them in the oven and roast them for 30 minutes.
While the chickens are roasting place the apricot jam, orange marmalade, ginger, shallots, mustard, Rosemary leaves, garlic cloves and soy sauce in a pot. Mix well and start cooking the glaze at very low temperature, stirring occasionally. Allow the sauce to simmer until it is thickened and reduced.
Take the chickens out of the oven and glaze the backs generously with your sauce. If you are not using a roasting pan discard the excess rendered fat and liquid. Flip the chickens being very careful not to burn yourself. I usually just flip them with a long kitchen fork.
Reduce the oven to 375 degrees F (190 C).
Generously glaze the breast side of the chickens and return them to the oven for another 30 minutes. Remove them from the oven to re-glaze. If the wing tips are getting too dark loosely tent the roasting pan with aluminum foil before returning the chickens to the oven. Roast for an extra 30 minutes covered in foil.
The cooking time for your chickens will depend on their size. If they are smaller they might be ready now. If they are larger they will need some extra time. Check for doneness when you take them out the third time by separating the thigh from the body. If the juices are pink or bloody, the chicken needs to cook for longer. If they are clear your chicken is ready. Another way to know if the chicken is fully cooked is to insert a meat thermometer into the thigh area, close to the bone. It should register 165 to 170 degrees.
If your chicken is ready remove the foil and return it to the oven for another 5 minutes so the glaze dries up a bit. If it is still raw, re-glaze it and return it to the oven with the foil. Cook it covered for 20 more minutes and uncovered for another 10. You will have to monitor your chickens and make sure you are not over or under cooking them.
Remove the chickens from the oven and loosely tent them with foil. Let them sit for about 15 minutes before carving. This will allow the internal juices to settle. Carve and enjoy the moistest chicken meat ever!
*To dry brine the chickens –
Measure 1 teaspoon of salt per pound of chicken. Rinse and pat dry the chicken. Make sure to dry well – especially between the thighs and wings. Place it in a dish.
Sprinkle the chicken liberally with the salt, especially in the thigh and wing area. Cover both sides.
Place the chicken in a grocery bag and tie the ends loosely – do not let it stick to the chicken.
Place the chicken in the refrigerator for at least 12 hours and up to 24 hours. Take it out of the bag and put it back in the refrigerator, uncovered, for about one hour. The fans in the refrigerator will help the skin to continue drying. All of the salt should have been absorbed into the chicken.
Chicken no skin – CALORIES 356.94; FAT 10.21 grs (sat 1.94; mono 2.53; poly 1.89); PROTEIN 39.84 grs ; FIBER 0.29 grs; CARBS 25.04 grs; CHOLESTEROL 149.67 mg; IRON 2.65 mg; SODIUM 642.93 mg; CALCIUM 29.93 mg
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