Roast Chicken with Rosemary and Orange
Pollo Arrosto al Rosmarino e Arancia

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Roast Chicken with Rosemary and Orange
Pollo Arrosto al Rosmarino e Arancia
cookbook: La Cucina di Lidia
main ingredients: chicken
user comments (1)

serves: 4 servings


2 chickens, 2-pounds, whole
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
2 tablespoons fresh rosemary leaves
6 tablespoons Grand Marnier
3 tablespoons orange juice
2 tablespoons brandy
2 tablespoons butter
4 tablespoons chicken stock


Split the chickens into halves. Cut out the backbones and remove the breastbones and ribs with your fingers and a paring knife. Blend the salt and pepper, and season the chickens inside and out.

Preheat the oven to 500 degrees.

Place the chickens skin-down in a hot, dry 14-inch ovenproof skillet and brown 5 minutes. Turn the chickens and brown 5 minutes longer, then add the olive oil. Transfer the skillet to the preheated oven and roast the chickens 30 minutes, turning them occasionally. Remove from the oven, drain off all fat, and add the remaining ingredients to the pan. Place over high flame and cook 2 minutes, frequently basting and occasionally turning the chickens. Transfer the birds to serving plates and spoon the pan sauce over them.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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