Orange Glazed Chickens
|Roasting chickens||8 Pound|
|Apricot walnut stuffing||1 Cup (16 tbs)|
|Double orange glaze||1 Cup (16 tbs)|
Rinse chickens inside and out with cold water, drain, then pat dry.
Make Apricot Stuffing: pack lightly into neck and body cavities.
Smooth neck skin over stuffing and skewer to back;twist wing tips flat against skewered neck skin; tie legs to tails with string.
Place chickens on a rack in a roasting pan brush with melted butter or margarine.
Roast in moderate oven (350°), basting several times with drippings in pan, 13/4 hours, or until chickens are almost tender.
While chickens cook, make Double Orange Glaze; brush part over each to coat generously.
Continue roasting, brushing twice with remaining glaze, 15 minutes, or until drumsticks move easily and chickens are richly glazed.
Remove to a heated large serving platter take out skewers and cut away strings.
Garnish platter with dried apricot halves topped with canned mandarin-orange segments, if you wish.
Carve chickens into serving-size pieces.
Serving size: Complete recipe
Calories 9464 Calories from Fat 5679
% Daily Value*
Total Fat 633 g973.6%
Saturated Fat 187.5 g937.4%
Trans Fat 0 g
Cholesterol 2745.7 mg915.2%
Sodium 4270.1 mg177.9%
Total Carbohydrates 287 g95.6%
Dietary Fiber 0 g
Sugars 253 g
Protein 622 g1244.6%
Vitamin A 117.6% Vitamin C
Calcium 37.4% Iron 203.7%
*Based on a 2000 Calorie diet