"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Garlic/Citrus Chicken Recipe

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This recipe for Garlic/Citrus Chicken, by , is from My Families Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aaron Fuoss
Added: Friday, July 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (5 to 6 Lb) Whole Roasting Chicken
1 Orange, Quartered
1 Lemon, Quartered
1 Head garlic Halved Crosswise plus 3 Cloves, Chopped
2 (14 oz) Can Chicken Broth
1/4 C Frozen Orange Juice Conc., Thawed
1/4 C Fresh Lemon Juice
2 Tbs Olive Oil
1 Tbs Chopped Fresh Oregano Leaves
Salt and pepper

Directions:
Directions:
Position rack in the center of the oven and preheat to 400. Pat the chicken dry, sprinkle cavity with salt/pepper. Stuff with the orange, lemon and garlic halves. Tie the chickens legs together to help hold it's shape. Sprinkle chicken with salt/pepper. Roast breast side up on rack in the oven for 1 hour, basting occasionally and adding some chicken broth to the pan. Whisk the orange juice, lemon juice oil, oregano and chopped garlic in a bowl to blend. Brush some of the juice mixture over chicken after it has baked 1 hour. Continue roasting until thermometer registers 170 basting occasionally with juice mixtureand adding broth to the pan as needed about 45 min longer. Remove chicken to a platter tent with foil while making the sauce (do not clean the pan).
Place the roasting pan over medium/low heat, whisk in remaining broth and simmer until the sauce is reduced to 1 cup stirring often about 3 min. Strain into a 2 cup measuring glass and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min

 

 

 

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