Pollo Arrosto Allarancia Limone E Zenzero Recipes
POLLO ARROSTO ALL'ARANCIA, LIMONE, E ZENZERO
Steps:
- Preheat oven to 350. Pat chicken dry. Put chicken on rack in roasting pan. Grate zest of orange and 1 lemon and cut zested lemon into quarters. Rub outside of chicken with lemon quarters and discard them. Cut zested orange and remaining lemon into quarters. In a small bowl, stir together zests and 1 tablespoon gingerroot. Rub zest mixture evenly inside cavity of chicken. Put orange and remaining lemon quarters inside body and neck cavities of chicken and season chicken with salt and pepper. In small bowl, stir together olive oil, citrus juices, honey, and remaining 2 tablespoons of gingerroot. Truss chicken (if desired) and roast in middle of oven, basting with juice mixture at least 4 times during roasting. If chicken browns too quickly, tent it with foil. Roast 2 to 2 1/2 hours, or until a meat thermometer inserted in fleshy part of thigh registers 170 degrees and the juices run clear. Transfer chicken to a cutting board and let stand 15 minutes before carving.
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
Provided by Joyce Goldstein
Categories Chicken Ginger Rice Appetizer Roast Sauté Passover Rosh Hashanah/Yom Kippur Lemon Orange Fall Kosher Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350ºF.
- Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
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