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Roast Chicken with Tangerines

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(57 people have added this recipe to their favorites.)

This six-pound bird yields a lot of meat. But if you want even more, get a capon (a castrated rooster). They're quite huge: nine to 11 pounds. (You'll have to increase the amount of ingredients relative to the size of the bird, which will also take longer to cook.) Eugenia Bone gets capons from dartagnan.com.

Plus: F&W’s Chicken Cooking Guide

Pairing Suggestion

Chardonnays from California's Central Coast, with their distinctive tropical fruit flavors, taste great with this tangerine-glazed chicken. Look for the pineappley 2007 Bishop's Peak or the mango-inflected 2007 Edna Valley Vineyard Paragon.

Roast Chicken with Tangerines

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Roast Chicken with Tangerines

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Roast Chicken with Tangerines

I can't believe the cooking time in the recipe is correct. The chicken was almost at 165 deg after the 40 minutes at 375. Stuffing those tangerines in the bird didn't really seem to do much. However, the resulting sauce from the bottom was delicious.

Posted by: pattiko on January 8, 2010

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Does anyone know the recipe to make the soup/stock the author describes using the leftover bones and fruit?

Posted by: anniebee on December 1, 2009

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