Roasted Chicken with Orzo
- For the marinade:
- 3 cups white wine
- 2 cups orange juice
- 2 tablespoons honey
- 1 large sweet onion, sliced (Vidalia, Maui)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 2 (3 to 4 pound) whole chickens
- For the rub:
- 12 to 16 cloves fresh garlic, minced
- 2 teaspoons fresh pepper
- 3 tablespoons kosher salt
- For the sauce:
- 2 shallots minced
- 2 teaspoons olive oil
- 1 tablespoon maple syrup or currant jelly
- 1 cup dried cranberries
- 2 cups red wine, reduced by 1/2
- 2 cups chicken broth (unsalted) or
- fresh chicken stock
- Salt and pepper
- 1 cup fresh cranberries
Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
Pre-heat oven at 400 degrees F.
In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy Susan Gordon
Recipe courtesy of Emeril Lagasse