|Roasting chicken||6 Pound|
|Onion||1 Medium, sliced|
|Orange||1 Large, cut in to chunks (Unpeeled)|
|Bay leaves/4 dry bay leaves||6|
|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|
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.