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 GuideMore Great Chicken Recipes
One 6-pound roasting chicken
2 garlic cloves, thinly sliced
6 rosemary sprigs
3 tangerines, washed and halved
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/4 cup honey
Salt and freshly ground pepper
1 3/4 cups chicken stock or low-sodium broth
How to Make It
Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the garlic, rosemary and 4 of the tangerine halves. Tie the legs together. Juice the remaining 2 tangerine halves. Rub the oil over the chicken. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
Roast the chicken for 20 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 375°. Roast the chicken for 40 minutes. Add the remaining 3/4 cup of broth to the roasting pan. Cover and roast for 50 minutes longer, or until an instant-read thermometer inserted in an inner thigh registers 165°.
Transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices.
Chardonnays from California's Central Coast, with their distinctive tropical fruit flavors, taste great with this tangerine-glazed chicken.
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