Roasted Chicken with Orange Juice (Poulet Rôti au Jus D'Orange)
From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.
Succulent, slow-roasted chicken is a highlight of a Sephardic luncheon chez Danielle. She surrounds her moist, tender bird with either a ring of glistening candied carrots or baked figs.
2 cups freshly squeezed orange juice
2 chicken bouillon cubes, crumbled
1 (4-pound) roasting chicken, cleaned and patted dry
Salt and freshly ground black pepper
Preheat the oven to 325°F (160°C). In a small bowl, combine the orange juice with the bouillon cubes and whisk to dissolve the cubes.
Place the chicken in a roasting pan and season the cavity with salt and pepper. Spoon half of the juice mixture over the bird and into the cavity. Roast, basting occasionally with the remaining juice mixture, until the legs move easily, 2 to 2-1/4 hours.
Let the chicken rest for 10 minutes before carving. Serve the chicken hot with the pan juices on the side.
Yield: Serves 4