You are here

Chicken Laurel

Chicken.delights's picture
  Roasting chicken 6 Pound
  Onion 1 Medium, sliced
  Orange 1 Large, cut in to chunks (Unpeeled)
  Bay leaves/4 dry bay leaves 6
  Butter/Margarine 4 Tablespoon
  Asparagus 1 1⁄2 Pound
  Orange peel 1⁄2 Teaspoon, grated
  Orange juice 1⁄2 Cup (8 tbs)
  Orange liqueur 1⁄4 Cup (4 tbs)
  Oranges 2 Large, peeled, white membrane removed, and sliced
  Bay leaves 4

Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out; pat dry.
Fill neck cavity and body cavity with onion, orange chunks, and the 6 bay leaves.
Truss, then bend wings akimbo Place chicken, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 350° oven for 30 minutes.
Rub skin with 1 tablespoon of the butter.
Roast for 30 more minutes, then turn chicken over and rub with 1 more tablespoon butter.
Continue to roast until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (1 to 1 1/4 more hours).
Remove and discard onion, orange chunks, and bay leaves from chicken cavities.
Protecting your hands, tip chicken to drain juices from body into roasting pan; transfer chicken to a platter and keep warm.
Snap off and discard tough ends of asparagus; rinse stalks well.
Bring 1 inch of water to a boil in a wide frying pan over high heat.
Add asparagus; reduce heat, cover, and simmer until tender when pierced (7 to 10 minutes).
Meanwhile, skim and discard fat from pan drippings.
Add orange peel and orange juice; bring to a boil over medium heat, stirring to scrape browned bits free.
Add remaining 2 tablespoons butter and stir until melted.
Pour liqueur into a small, deep pan; heat over medium heat until bubbly, then ignite (not beneath a vent or fan).
Stir into sauce.
Pour sauce into a serving bowl.
Arrange asparagus on platter around chicken; garnish with orange slices and, if desired, a small cluster of fresh bay leaves.
Pass orange sauce at the table to spoon over chicken.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7132 Calories from Fat 4349

% Daily Value*

Total Fat 484 g744.1%

Saturated Fat 154.9 g774.7%

Trans Fat 0 g

Cholesterol 2115.7 mg705.2%

Sodium 1888.5 mg78.7%

Total Carbohydrates 171 g57%

Dietary Fiber 35.3 g141.3%

Sugars 120.9 g

Protein 490 g980.2%

Vitamin A 248.8% Vitamin C 655.6%

Calcium 85.7% Iron 264.7%

*Based on a 2000 Calorie diet

Chicken Laurel Recipe