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Orange Glazed Chickens

Chicken.Maximus's picture
  Roasting chickens 8 Pound
  Apricot walnut stuffing 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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

Orange Glazed Chickens Recipe