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Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 roasting chicken, about 5 pounds
- 1/4 cup melted butter
- salt and pepper
- 1/2 teaspoon dried crumbled rosemary
- 2 oranges, cut in half
- 1/4 cup cornstarch
- 2 cups orange juice
- 1 cup chicken broth
- 1 tablespoon brown sugar
Preparation:
Brush chicken with butter; season with salt, pepper, and the rosemary. Put orange halves in the chicken cavity. Roast in a preheated 325° oven for about 2 1/2 hours, or use time guide on chicken packaging. A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F. Remove chicken from the pan. Sprinkle cornstarch into the pan drippings. Cook, stirring, over medium heat until smooth. Remove from heat and gradually stir in remaining ingredients until smooth. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.
Serves 6.
Serves 6.
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