CELEBRATE THE EQUINOX!
I posted the recipe on the fb the other day, I dont think I already put it here..
ROAST CHICKEN WITH CUMIN, HONEY and ORANGE
From Mark Bittman of the New York Times
- ½ cup freshly squeezed orange juice
- ½ cup honey
- 1 tablespoon ground cumin
- Salt and freshly ground black pepper
- 1 3-pound chicken, giblets and excess fat removed
PREPARATION
- Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
- Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
- After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Sounds really good and seems really easy - DO DOUBLE FOIL YOUR PAN - the honey sticks something fierce . I bet my chicken was more than three pounds, just a normal roasting chicken from Wegmans.Do make sure you get a roaster not a fryer.
When I do this again, and I will it was very good, Ill put a few , not many , whole cumin seeds inside the chicken cavity and a few orange wedges. The flipping thing, taking out, basting and switching the position was a great idea, really helps the the deep browning and seemed to keep the bird very moist
Keeping with our fall theme
- Butternut squash with cinnamon and a little orange
- Brussells sprouts with bacon and red onion
- Basmati Rice
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