I love to make big meats like roasts, racks of ribs, whole chickens. They are so versatile, usually cheaper to purchase than small cuts and pre-cut parts, and you can get more than one meal out of them too! Yesterday I roasted a whole chicken using Springdell goodies: oranges, onions, and honey. I wanted to post a photo of the label on the honey jar:
Having recently started my own business. In my new role as a chef, I have been noticing subtle details, like packaging, that are often overlooked. This one was just too cute not to share!
Back to my chicken… I started as I always do, rinsing the chicken inside and out with cold water and then patting it dry with paper towels. Getting a dry bird is important is you are going for an extra crispy skin, and really, who’s not looking for that? Then I season the bird on the outside with salt and pepper and then on the inside of the cavity as well. Quarter and onion and an orange to stuff inside the cavity.
Pre heat your oven to 450 degrees. Go ahead and put the glaze together. You will need:
1/4 heaping cup of local honey
3 Tablespoons of fresh squeezed orange juice
2 Tablespoons of soy sauce
Mix all of this together, it may be a bit tough in the beginning to get the ingredients incorporated into the honey. I like to whisk it together and the perfect tool in this case is a mini whisk. I know it looks a bit silly but you would not believe how many opportunities I have had for this to come in very handy!
I also wanted to include the silicon brush in the photo, another great kitchen tool. I use the brush to put a layer of glaze onto the bird. You will put the glaze on in three installments so make sure you use only 1/3 of the glaze each time.
Glaze #1, add enough water to cover the bottom of the pan, you want to catch the juices, not burn them. Then the chicken goes in the 450 degree oven for 30 minutes. Remove the chicken after 30 minutes and lower the temperature to 350 degrees.
Glaze #2 and put the chicken in the 350 degree oven for 30 minutes.
Glaze #3 and put the chicken in the oven for 20 more minutes. At this point you need to start temp checking your chicken, it must reach 165 degrees internal temperature.
Great bird, juicy and delicious. Of course make a gravy out of the juices in the bottom of the pan. Add more fresh squeezed orange juice to really punch it up. Plus you have the leftover factor as well. Tonight we had a quick chicken salad made with Springdell mixed greens and radishes.