Don’t you just love the way cooking changes with the seasons? Sure, in the modern age, we aren’t necessarily limited to “seasonal” ingredients. You can get an apple or an orange any time of the year. It isn’t so much what we cook but how we cook that changes.
For me, the most exciting times are Spring and Autumn. It is in the Spring that we begin to move from indoors to outdoors, before the heat of summer drives us away. In the Autumn, we blend the two before winter’s frost makes us retreat once more. I love roasting a chicken, then setting the table out back for my meal. Once the rains move it, it’s soup weather.
Can’t you just imagine your fall table featuring a beautiful, golden roast chicken? I know I can!
Orange and Spice and Everything Nice Roast Chicken
4 1/2 Lb. Roasting Chicken
1 Large Orange
1/4 Cup Butter, Softened
1 Teaspoon Salt
1/2 Teaspoon Ground Cardamom
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
Heat oven to 450 degrees. Rinse chicken and pat dry.
Grate 1 tablespoon of zest from the orange into a small bowl. Add butter, salt, cardamon, cinnamon and cloves to the orange zest. Mix well.
Rub zest mixture over the chicken, spreading some of the zest inside the cavity.
Stuff the orange whole into the cavity of the chicken. Secure the legs together and tuck the wings under the bird.
Place chicken, breast side up, on a rack in shallow roasting pan.
Bake chicken in the heated oven for 20 minutes. Remove from oven, baste with pan juices. Reduce the oven temperature to 350 degrees. Bake an additional 40 minutes or until internal temperature reaches 180 degrees.
Transfer chicken to a serving platter. Remove the orange from the cavity. Cut orange in half, squeeze juice over the chicken. Tent the bird and let rest 15 minutes before serving.
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Your recipe sounds awesome and elevates chicken to a new level, with the finished dish a feast for the eyes! Can’t wait to buy a whole chicken now.
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Wow – thanks!!
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