Is there anything better than white meat and a citrusy fruit? whether it’s fish, duck, quail, prawns etc. It just works so well. One of my fav combinations is duck and orange. I will post a recipe for that soon.
Of late I tend not to buy broiler chicken because of all the chemicals that go into it. It is quite a catch 22 for me because I love roasting chicken, it’s always my go to lazy cooking dish. Put chicken in a bowl, add salt, garlic and ginger and maybe some soy sauce. Pop in the oven45 mins later you have some good chicken like this one from this recipe I posted some time, its chicken with lots of onions or this one with lots of lemon wedges. They are all really simple.
Now for this recipe you need to let your whole chicken rest in a brine over night. Then smear some salt and pepper. Stuff with oranges and garlic cook, make a sauce and it’s done.
I really hope you enjoy it. I did. Let me know in the comment section if you try it.
- 1 whole chicken
For the Brine
- 1 1/2 cups of water
- 3 tablespoons of crushed ginger
- 1 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons rosemary
- 3 cups of water
For the chicken
- 1 whole head of garlic split into half on the thicken side such that the garlic cloves are expossed
- 1 orange, cut into half
- salt and pepper
For the sauce
- 2 tablespoons butter
- 1 tablespoon of corn starch
- 1 cup of orange juice
For the Sauce
Boil the ginger in the 1.5 cups of water. let it simmer for about 3 mins. Remove and set aside
Mix the 3 cups of water, orange juice, rosemary and soy sauce. add in the ginger water. mix well and place in a big resealable bag or a deep container. place the chicken in it and pour in the brine making sure the whole chicken is submerged. Place in the fridge for 6 to 24 hours
Pre heat the oven to 180 degrees
When you are ready remove the chicken from the brine, pat dry (this ensures you get a a crispy skin) generously salt and pepper the chicken. Stuff the cavity of the chicken with the orange and the garlic heads. Tie with some kitchen string (you can also use dental floss)
Place the chicken in a roasting dish and place in the middle of the oven and cook for about 1.5 hours until the juices of the thigh are clear when you cut into it.
Remove the Chicken from the pan and cover with a foil in a plate. Let it stand for 10 mins
Take the pan drippings and place in a pan. Add in the juice butter and the starch. Bring to a boil as you stir then let it simmer till thickened. Serve with the chicken
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