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The Medieval Kitchen Recipes from France
and Italy, Odile Redon, Franciose Sabban, & Silvano Serveti Roast Chicken. To prepare roast chicken, you must roast it; and when it is
cooked, take orange juice or verjuice with rose waster, sugar, and cinnamon, and
place the chicken on a platter; and pour this mixture over it and send it to
table. 1 free-range chicken, 3 ¼ to 4 ½ lb Preheat the oven to 425F. Wash and dry the chicken and salt the cavity. Place
in a roasting pan and put in the oven, basting frequently with the pan juices,
until golden brown and nicely cooked. Add the sugar and cinnamon to the
bitter-orange juice or the verjuice/rosewater mixture, and pour this over the
roasted chicken (still in its roasting pan). Place the chicken on a platter.
Serve with the pan juice. We roasted the chickens on the barbeque as well. They are so yummy on the
barbeque; they just have a wonderful taste and just fall apart. I have had
Chicken and Orange Sauce before but this one just had a hint of orange. Serves 6 to 8
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