Time: 2 hours
2 navel oranges, washed and cut into eighths
2 limes, washed and quartered
1 (3 lb) chicken, washed and patted dry
2 tbsp ground cumin
Kosher salt and ground black pepper
5 garlic cloves, crushed and peels removed
Several sprigs fresh oregano
3 tbsp canola oil
1 cup chicken stock or low sodium canned broth, more if needed.
1. Heat oven to 400°F. Remove zest from two orange wedges and two lime wedges, and reserve. Rub chicken with juice of those wedges. Season entire chicken, including cavity, with cumin and salt and pepper to taste. Inside cavity place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 3 cloves garlic, and 3 sprigs oregano.
2. Place a small roasting pan over high heat, and add oil. When oil smokes, place chicken breast-side down in pan. Sear, rolling slightly for even browning, until breast is golden brown, 4 to 5 minutes.
3. Remove chicken from pan, slip a flat rack on bottom of pan, then place chicken on rack, breast-side up. Add stock, remaining garlic cloves and a couple more sprigs of oregano to pan. Squeeze juice of seven orange wedges and remaining lime wedges into pan, adding spent wedges to pan. Roast until chicken juices run clear when leg is pierced near joint, about 1 hour 30 minutes. Check moisture in pan a few times while cooking, adding chicken broth if pan juices are drying up.
4. Transfer chicken to a warm platter, and allow to rest for 20 minutes before carving. Remove fruit wedges, oregano and garlic from pan, then place pan juices in a small saucepan. Bring to a simmer over medium heat, and adjust seasoning, adding more orange juice from remaining wedges if desired. Remove from heat, and add reserved zest. Carve chicken, and serve with sauce.
Yield: 2 servings.
Appeared January 15, 2003:
http://www.nytimes.com/2003/01/15/dining/151CREX.html?ex=1043730922&ei=1&en=5191963f1979539d
Posted by MOP QQQ
(1/16/03)
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