Roast Chicken Romano
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 lbs roasting chickens, whole
- butter
- 1 orange, thinly sliced
- 1 red onion, thinly sliced
- 10 bay leaves
- 1 (1 1/2 fluid ounce) jigger orange liqueur
- salt and pepper
directions
- Take the chicken and rinse and clean.
- Open a pocket between the breast and skin on the breast.
- Sprinkle the body cavity with salt and pepper.
- Stuff with oranges, onions, and bay leaves.
- Using a skewer seal the cavity.
- Heat the oven to 350 degrees.
- Salt and pepper the exterior of the bird.
- Roast breast down on a rack for 30 minutes.
- Remove from the oven and carefully turn the bird breast side up.
- Roast until juices run clear in the thigh.
- Remove from the oven.
- Heat the orange liqueur, pour over, and touch a match to him -- carefully you don't want a house fire!
- When the flames are gone, give it some minutes for the juices to return to the meat.
- Slice and serve.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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