Orange Roast Chicken
Ingredients
- For the meat
- 1 Roasted Chicken (1.3 kilograms or 2.9 pounds)
- 2 onions
- 1 sprig rosemary
- 3 sprigs parsley
- 1 sprig Celery
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 3 carrots
- 1 stalk Leeks
- 200 milliliters Chicken broth
- 1 handful Dandelion greens
- 50 milliliters dry white wine
- 1 Orange
- 125 grams button Mushroom
- 75 grams Whipped cream
- 2 Tbsps Orange juice
- For the garnish
- Dandelion greens (and blossoms)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse chicken and pat dry. Peel and mince onions. Rinse rosemary, parsley and celery leaves, shake dry and mince. Heat half the butter in a roasting pan. Cook half of onion, rosemary, parsley and celery leaves in the pan.
Season with salt, pepper and paprika. Stuff remaining herbs under the skin of chicken.
Peel and chop carrots. Rinse and chop leeks and dandelion. Season chicken inside and out with salt and pepper. Fill chicken with vegetables and remaining onions. Secure abdominal opening with toothpicks.
Heat remaining butter in a roasting pan. Sear chicken over medium heat and add chicken broth and wine as needed. Rinse orange in hot water, slice and add to pan. Roast in preheated oven for about 1 hour. Add more broth, if needed.
Remove chicken from pan and keep warm.
Pour sauce from roasting pan into a saucepan. Boil down sauce. Rinse mushrooms, chop and cook briefly in sauce. Stir in cream and orange juice. Season with salt and pepper.
Plate chicken and drizzle with pan sauce. Garnish with dandelion leaves and blossoms and serve.
