|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.
Calories 784 Calories from Fat 433
% Daily Value*
Total Fat 48 g74%
Saturated Fat 13.7 g68.5%
Trans Fat 0 g
Cholesterol 236.2 mg78.7%
Sodium 354.8 mg14.8%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2.9 g11.7%
Sugars 18.1 g
Protein 61 g121.3%
Vitamin A 15.7% Vitamin C 100%
Calcium 9.6% Iron 17.9%
*Based on a 2000 Calorie diet