Saturday, April 19, 2014

A - Z Blog Challenge: O

A-Z Blog Challenge: O 

Oranges are a great snack, a good source of Vitamin C and a fabulous drink - especially when mixed with Gin and a few ice cubes.... 
But... did you know that even after squeezing the juice out of Oranges - they still retain a whole heap of flavour and can be used instead of just discarded? Just place the squeezed orange halves into a sealed bag and place into the freezer until you want to use them. They freeze well. 
Here is one of my favourite recipes and an excellent way of recycling Squeezed Orange Halves! 

Rose's Orange Chicken Supreme 

  • 1 whole raw Chicken - Skin on 
  • 12 or more Squeezed Orange halves - (straight from freezer works too) 
  • Onions
  • 1 tablespoon butter/ margarine or olive oil
  • Herbs: Thyme, Rosemary, Marjoram, Basil 
  • Seasoning - salt & pepper
  • Place Orange Halves into a plastic bag, add Herbs then, hold the bag closed and toss up and down to evenly coat the orange halves. 
  • Chop onions into quarters 
  • Take Orange Halves from the bag and place onion quarters inside them, then shove orange halves  into the Cavity of the Chicken - shove in as many as will fit - the more the merrier, the better the flavour. Just keep 2 orange halves back for under the skin. 
  • Finely slice the remaining orange halves (defrost if from freezer) and rub butter into the slices 
  • Carefully separate the skin from the back of the chicken with your fingers - it comes away quite easily but do it gently so as not to tear the skin. Don't sweat it, it isn't the end of the world if you do tear it - but it's better not to. 
  • Slide the buttered orange slices under the skin filling the pocket between skin and chicken then rub a little butter on the skin surface for browning. 
  • Place inside an oven bag and add the flour to the bag.
  • Seal the bag and shake and rotate it to coat the chicken in the flour.
  • Place on a baking tray and pierce 2-3 small holes on top near the tie.
  • Cook for 22 minutes per 500g of chicken, which is about 1 hour and 15 minutes for this chicken
  • Cut the bag and pierce the chicken with a fork - juices should run clear, an indication it is completely cooked inside. 
  • The awesome smell of Roast chicken and orange will leave you salivating - Delicious hot or cold!
  • After the meal simply discard the carcass of the chicken along with the used orange halves. 
  • Enjoy, Rose☺

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