- 1 (5 -7 lb) roasting chickens
- 1 small orange, quartered
- 1 small onion, quartered
- 4 sprigs cilantro, fresh
- 2 34 teaspoons salt, divided
- 12 teaspoon pepper, ground, fresh
- 14 cup butter, melted, divided or 14 cup margarine
- 1 cup orange juice
- 12 cup loosely packed fresh cilantro leaves
- 14 cup orange marmalade
- 12 teaspoon orange zest
- liquid red pepper seasoning, to taste
- 1 tablespoon flour
- orange section, (optional)
- avocado, slices (optional)
- cilantro stem, fresh, (optional)
DirectionsRinse chicken with cold water and drain well; pat dry with paper towels.
Loosely stuff cavity of chicken with orange, onion, and cilantro sprigs.
Preheat oven to 375*.
Sprinkle bird inside and out with 2 1/2 teaspoons salt and pepper.
Skewer roaster openings, truss wings underneath body and tie drumsticks together.
Place breast side up on rack in shallow open roasting pan.
Brush with 1 tablespoon butter; set aside.
Combine orange juice, cilantro leaves, orange marmalade, remaining 3 tablespoons butter, remaining 1/4 teaspoons salt, orange peel and pepper seasoning in container of food processor or blender.
Process until well blended and smooth; set aside 1 1/4 cups.
Bake the roaster in preheated oven 2 hours, or about 20 minutes per pound, basting occasionally with remaining orange mixture, meat thermometer registers 185*F, leg moves freely or juices run clear when pierced with a fork.
Let the roaster stand 20 minutes while completing sauce.
Remove 1 tablespoon drippings from roasting pan to a small saucepan.
Whisk in 1 tablespoon flour and cook over medium heat 3 minutes, stirring constantly.
Gradually whisk in reserved basting liquid, stirring constantly until thickened.
(If mixture is too thick, add additional orange juice until desired consistency.
) Garnish with orange, avocado and cilantro.
Note: If skin begins to brown too much, cover brown areas with foil.