Christmas chicken: cured, with orange sauce, you see

A juicy Christmas-flavored chicken with a spicy orange sauce.

A juicy Christmas-flavored chicken with a spicy orange sauce.

Recipe for 2 people.

Classic (no restrictions), Gluten Free

Preparation: 02:30 + marinating time

Intermission: 01:00

TOOLS

1 cutting board(s), 1 baking tray(s) (deep), 1 kettle(s), 1 colander(s), 1 frying pan(es), 1 bowl(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Christmas Chicken Ingredients:

– 1/2 unit of clean whole chicken, without offal

– 1/2 unit of lemon

– unsalted butter to taste

MARINADE Ingredients:

– 1 cup(s) of dry white wine

– 1 tablespoon(s) of olive oil

– 1/2 large onion, coarsely chopped

– 2 cloves of garlic, unpeeled, coarsely chopped

– 1 celery stalk(s), approximately 7cm, chopped

– 1 tablespoon grated ginger

– 1 unit(s) of laurel

– Salt to taste

– pepper to taste ^w

Tanning mix ingredients:

– 30 g of honey or enough to cover the chicken

– water to taste (amount needed to dilute the honey a little)

Orange sauce and spices ingredients:

– sauce from the bottom of the pan (see recipe) to taste, filtered

– 1 unit of orange (juice and zest)

– 1 tablespoon(s) of brown sugar (or sugar)

– 1 clove(s) ^w

– 1 unit of raw cinnamon, approximately 2 cm ^w

– 2 units of black peppercorns ^w

– 1 tablespoon(s) of cold unsalted butter, to emulsify

PREPARATION:

1. Start by marinating the chicken, ideally it should marinate for at least 2 hours to acquire all the flavors of the seasoning (see preparation).
2. Once the marinade time has passed, separate the other ingredients and utensils for the recipe.
3. In a bowl add honey, add a little water and mix. It should have a spreadable consistency that adheres to the skin of the chicken without dripping.
4. Assemble the chicken to roast (see preparation).

PREPARATION:

Christmas Chicken – Marinade (do this step at least 2 hours before cooking):

1. Wash and cut the lemon and rub the outside and inside of the chicken.
2. Then wash the chicken well under running water and dry it with absorbent paper.
3. Place it in a deep baking dish and let it rest while you prepare the marinade ingredients.
4. Wash and peel the garlic and onion and chop them coarsely.
5. Wash the celery and cut it into thin slices.
6. Wash, peel and grate the ginger.
7. In a bowl, place the chopped onion, garlic and celery, bay leaf, ginger, salt and pepper.
8. Drizzle with wine and oil and mix well.
9. Pour the marinade over the chicken and rub inside and out with your hands until all the meat is coated in the seasoning.
10. Cover the baking dish with cling film, place in the refrigerator and let rest for at least 2 hours. This time can be modified depending on availability, as the longer the chicken is immersed in the seasonings, the better it will absorb the flavors.
11. Continue pre-preparation (step 2).

Christmas Chicken – Assembly:

1. Remove the chicken from the refrigerator about 1 hour before roasting and clean all the marinade ingredients.
2. Transfer it to a cutting board and let it reach room temperature, this way the meat will cook more evenly.
3. Preheat the oven to 200°C.
4. Spread a good portion of butter inside the chicken, covering the entire surface.
5. Cross the chicken’s legs and fold the wings back. Tie with twine.
6. Cover the entire surface of the chicken with the curing mixture.

Christmas Chicken – Bake:

1. Put a kettle of water on to boil.
2. Place the marinade in a baking dish and add the rest of the tanning mixture.
3. Place the chicken in the center and cover the baking dish with aluminum foil and close tightly.
4. Place in a preheated oven at 200°C and cook for approximately 40 minutes for each kilo of birds.
5. Halfway through cooking, remove the baking dish from the oven and moisten the chicken with the liquid that has formed. Add a little hot water to the liquid to prevent it from burning and forming a sauce.
6. Close the aluminum foil, put back in the oven and continue cooking.

Orange and spice sauce:

1. While the chicken is roasting, start preparing the sauce.
2. Wash the orange and remove the zest from the peel, being careful not to reach the white part.
3. Squeeze the orange juice and set it aside.
4. Place the sugar in a saucepan, heat over low heat to melt it and acquire a not too dark golden tone.
5. Add the orange juice and stir until all the sugar has dissolved.
6. Add the cloves and cinnamon and, still over low heat, stirring occasionally, reduce by half the volume.
7. Turn off the heat and set aside.

Christmas Chicken – Bake:

1. Remove the aluminum foil 20 minutes before cooking and increase the temperature to 230°C to brown the chicken skin.
2. Check if the meat is cooked. If you have a kitchen thermometer, use it on different parts, such as the breast and thighs, it will be cooked and juicy when the temperature of the meat reaches 65°C, another method is to stick a fork into the thigh: the liquid should run clear, if you have one, blood, it’s not cooked yet.
3. When it is cooked, turn it off and remove it from the oven.
4. Place it on a cutting board, cut the threads and wrap it in aluminum foil to keep it warm, leaving it to rest for at least 15 minutes: if tightly closed it will lose some temperature, but this rest will allow the meat to naturally absorb its liquids. , making it juicier.
5. While the chicken rests, finish preparing the sauce.

Orange and spice sauce:

1. Transfer the sauce from the bottom of the pan to the pan with the reduced orange juice, scraping well to remove any residue.
2. Turn on medium heat and mix well.
3. When it boils, check the quantity and consistency of the sauce. If it is too liquid, raise the heat and let it reduce a little more.
4. Once it has reached the desired consistency, check the seasoning.
5. Filter the sauce, put it back in the pan and when it starts boiling again, turn off the heat and add the cold butter.
6. Whisk vigorously to emulsify and add shine.

FINALIZATION AND ASSEMBLY:

1. Unwrap the chicken and serve whole or, if you prefer, cut into pieces, separating the wings, thighs and drumsticks.
2. Cut the breast into slices.
3. Arrange the Christmas chicken on a cutting board or platter for serving.
4. Put the sauce in a gravy boat and bring it to the table separately.

c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.