Whole chicken stuffed with orange

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With this festive recipe for a whole chicken with orange and rosemary you will steal the show during the Christmas dinner!

Ingredients 

1 whole organic chicken (about 1.2 to 1.5 kilos) at room temperature
1 orange
3 cloves of garlic
few sprigs of fresh rosemary
pepper and salt
30 gr butter, cream temperature
for there:
carrot
potatoes
materials
roulade rope
universal pan

Preparation

Preheat the oven to 180 degrees. Cut off any strings that tie the chicken’s legs to it. Cut the orange into a few pieces. Sprinkle a little salt and pepper into the chicken. Put the orange slices in (if they don’t all fit, leave a few out, you don’t have to cram). Crush the garlic cloves with the flat side of a knife and put in the chicken as well. Add a sprig of rosemary and 1/3 of the butter. Now the chicken is well stuffed.
stuffed chicken 04
stuffed chicken 04

stuffed chicken 04
Tie the hind legs of the chicken together so that the cavity is a bit closer (in the photo you can see that I had done that when there was already a layer of butter over the chicken and that was actually not useful at all). Place the whole chicken in the roasting pan.
Finely chop some sprigs of rosemary. Mash the rest of the butter with a fork and stir in the rosemary. To make this easier, you can soften the butter by heating it slightly, but it should not become liquid. Brush the top of the chicken with a layer of rosemary butter (including the legs). Sprinkle the chicken with a little salt and pepper. Place some pieces of carrot and potatoes around the chicken, if desired. .Put the chicken in the oven for half an hour at 180 degrees.
stuffed chicken 04
stuffed chicken 04

stuffed chicken 04
Then turn the temperature to 120 degrees and let the chicken bake for another 45 min to 60 min (depending on the thickness and size). Occasionally baste the chicken with the liquid on the bottom of the roasting pan. If you want a nice brown crust, you can also turn on the grill for the last 5 minutes. If you use an oven thermometer, you can maintain a core temperature of 70 degrees. Remove the chicken from the oven, cover with aluminum foil and let rest for 15 minutes. Then you can cut the chicken.

PS: if you want to tie the chicken in a professional way, check out this video.


Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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