Whole Roasted Chicken with Apples, Oranges and Fresh Time
This is the perfect time of year to enjoy savory roasted meats with stored apples and fresh in-season citrus. Don’t forget to save the leftovers and make a delicious stock for winter soups and stews. My recipe above.
Ingredients
Instructions
Heat oven to 425 degrees.
Cut the apples and oranges into large chunks. Combine with gizzards, thyme, salt, pepper and olive oil in a large bowl. Crush the ingredients together with your hands.
Stuff the chickens equally with the mixture and truss the chickens with butchers twine.
Season the outside of the chickens with olive oil, salt and pepper.
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Reviews from the Original Source
Just beautiful :) I have never roasted a chicken with this method - as in the basting and such - how often is "basting it often" mean? Pastured chickens seem so dry sometimes...
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