I keep all of the recipes that I took from my huge pile of cookbooks and magazines in a very annoying Word document.  I knew that this particular recipe was in this Word document and I could have sworn that the recipe was named Orange Chicken (because that’s all Chicken L’Orange means.  It just sounds fancy!).  My search kept coming up blank and by the time I was at a level of annoyance where I was mumbling obscenities at my computer through clenched teeth, I remembered the pompous title for this recipe.

Not that I don’t like a little pomp now and then.

My favorite thing to get when I order Chinese takeout is Orange Chicken and I was curious what a roasted orange glazed chicken would taste like.  It’s good.  It really is!

This recipe is a pain in the ass to read, though.  There’s too much “blah blah” and it’s too lengthy when it doesn’t really need to be. But I got through it and had a very nice meal at the end of it.

So here is the recipe as it appears in that old cookbook.  Good luck.

Chicken L’Orange

The Illustrated Encyclopedia of American Cooking (1986)

2 fryers

Salt

6 oranges

3 sprigs of tarragon

1 garlic clove, cut in half

¼ cup sugar

¼ cup red wine vinegar

2 cups chicken stock

4 peppercorns

1 Tblsp. cornstarch

Watercress

Sprinkle cavity of each chicken with ½ tsp. salt; hook wing tips into back.

Remove peel of 1 orange with vegetable peeler.  Cut peel into long strips; reserve for sauce.

Squeeze juice from 4 oranges; reserve juice for sauce.  Cut 2 of the squeezed oranges into small chunks.  Fill each chicken cavity with orange chunks and 1 sprig tarragon.  Tie legs together with string; tie legs and tail together.  Rub each chicken with garlic; place chickens in shallow roasting pan.  Bake in 375 degree oven for 30 minutes per pound.

Stir sugar and vinegar together in saucepan; bring to boiling point, stirring until sugar is dissolved.  Reduce heat, simmer for about 5 minutes or until thickened.  Add chicken stock, remaining tarragon, peppercorns and salt to taste; bring to a boil.  Reduce heat and simmer for about 10 minutes.  Add reserved orange juice.  Strain sauce into bowl; add reserved orange peel.

Baste chickens frequently with sauce during last 30 minutes of baking.  Remove chickens from pan onto heated serving platter; remove string and cavity filling.  Stir small amount of water into cornstarch; stir into remaining orange sauce in saucepan.  Cook, stirring constantly, until clear and thickened.  Garnish chickens with slices of remaining oranges and watercress; serve with sauce.  YIELD:  8 servings.

I have this really cool citrus peeler that I used to get the peel off of the oranges already in strips.  I cut out a step and got to use a tool I usually only use when making adult beverages.

Pretty sweet, huh?

It’s a lovely bird when it comes out.  And holy crap, the smell is amazing.  I’m posting this recipe because I really think you ought to try it.  It’s definitely worth it.  I’d like to try this with duck.

Enjoy!