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.
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Recipe courtesy of Mario Batali