|Garlic||1 Clove (5 gm)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs)|
Sprinkle cavity of each chicken with 1/2 teaspoon salt; hook wing tips into back.
Remove peel of 1 orange with vegetable peeler.
Cut peel into long strips; reserve for sauce.
Squeeze juice from 4 oranges; reserve juice for sauce.
Cut 2 of the squeezed oranges into small chunks.
Fill each chicken cavity with orange chunks and 1 sprig of tarragon.
Tie legs together with string; tie legs and tail together.
Rub each chicken with garlic; place chickens in shallow roasting pan.
Bake in 375-degree oven for 30 minutes per pound.
Stir sugar and vinegar together in saucepan; bring to boiling point, stirring until sugar is dissolved.
Reduce heat; simmer for about 5 minutes or until thickened.
Add chicken stock, remaining tarragon, peppercorns and t taste; bring to a boil.
Reduce heat; simmer for i 10 minutes.
Add reserved orange juice.
Strain into bowl; add reserved orange peel.
Baste chickens frequently with sauce during last 30 minutes of baking.
Remove chickens from pan onto heated serving platter; remove string and cavity filling.
Stir small amount of water into cornstarch; stir into remaining orange sauce in saucepan.
Cook, stirring constantly, until clear and thickened.
Garnish chickens with slices of remaining oranges and watercress; serve with sauce.