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Middle Eastern Roast Chicken

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2 teaspoons dried orange peel or freshly grated orange zest
1 teaspoon garlic powder
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground cardamom or cloves
1/8 teaspoon cayenne pepper
1−2 tablespoons canola or saffron oil
1 8−10 pound roasting chicken, capon or small turkey

Orange Scented Gravy
1−2 cups fat free and low sodium chicken broth
1/2 cup orange juice
3 tablespoons flour
1/3 cup Madeira
Salt and pepper for seasoning

Set oven temperature to 325 degrees. Combine the orange peel, garlic
powder, coriander, cinnamon, salt, white pepper, cardamom and cayenne
pepper together in a small bowl. Set aside a large roasting pan fitted
with a rack. Remove the giblets from inside the chicken. Discard or
reserve for another use. Rinse the bird inside and out with cold
running water. Place on a working surface and pat dry with paper
towels. Remove any visible fat with poultry shears. Very carefully
loosen the skin from around the breast, thigh, leg and neck areas with
a spoon without tearing the skin. Season the inside cavity with about
1/3 of the spice mixture. Rub the remaining mixture under the skin as
evenly as possible. Lightly oil the outside with canola oil. Tuck the
wings under the bird and tie the legs together loosely. Place in the
roasting pan and roast for 15 minutes per pound or until the internal
temperature registers 180F degrees. Use an instant read thermometer
placed between the thigh and the body without touching bone. Remove
the bird from the oven, transfer to a carving board, cover with
aluminum foil and let rest for 20 minutes before carving.
Pour the pan juices into a bowl. Let the juices settle. The fat will
float to the top. Skim off the fat with a spoon or use a turkey baster
to siphon the juices from the bottom of the bowl. Add enough chicken
broth to measure 2 1/2 cups and pour into a saucepan. Add the orange
juice and bring to a boil. Mix the flour and Madeira together to make

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  1. While the flavors sound fine, I'll disagree on a few things. First of all, I don't know where you live, but an 8-10# CHICKEN is huge. The 'smart money' these days seems to go with the smaller the better. Three to four pounds is about as small as I can find. Also it is now HIGHLY recommended that chicken no longer be rinsed because it can spread germs all over the kitchen. People have different opinions. That low cooking temp may be necessary for such a large bird but for a normal size one I go with quite high (think Zuni chicken) and pull at NO HIGHER than 165. I like mine lower than that. One final note is that I find covering a chicken steams the skin which is then no longer crisp. But I'm guessing at the low temp you use that you're not going for crispy skin anyway so that probably doesn't affect yours.

    2 Replies
    1. re: c oliver

      I've cooked Prudhomme's roast chicken recipe (250 degrees for 3 hours) and the skin is always very crisp.

      http://www.chefpaul.com/site.php?page...

      1. re: monkeyrotica

        Good to know, m. I'm so hooked on Zuni :)

    2. The recipe looks to be truncated, but it's available online here (thanks Google): http://www.e-cookbooks.net/recipes/mi...

      1 Reply
      1. re: drongo

        OP is new to CH so may not realize how posting recipes works.

      2. I like the combination of seasonings but would find a very overcooked bird at 180.