Orange Lacquered Chicken for #citrusloveJanuary 8, 2012 at 7:59 pm | Posted in Dinner, Fruit, Poultry, Vegetables | 73 Comments
Tags: #citruslove, Chicken, cooking, Ginger, Lacquered Orange Chicken, Orange, Orange Chicken, Parsley, Recipe, Roast Chicken, Rosemary, Sesame Oil, Soy Sauce, Thyme
First I want to clarify (although I know 99.9% of you know this), the following Orange Lacquered Chicken does not contain real lacquer, or any stain or shellac. Nor does it contain any substance you might find at Home Depot. I wanted to roast a chicken with orange flavor, and after many bastings with orange goo, the skin tuned a beautiful burnished color, and I think lacquered is a great way to describe it.
I couldn’t find my big platter, so I stuffed everything onto this medium dish. It really wasn’t served this way…a lot more carrots and potatoes behind where this photo was taken.
The first thought that came to mind, was a chicken dish by Rick Bayless, basted with his red mole and agave syrup, that looks similar after being roasted. He calls it Lacquered Chicken because it looks well, lacquered – not unlike a door, floor, or piece of furniture you all probably have at least one of in your homes.
Great, I’m comparing chicken to lacquered wood. I bet that’s really juicing up your appetite!
Thing is, there are people who actually do use not food safe lacquer, stains and all kinds of liquid substances that will probably poison you. These people are professional food stylists. Ever see those pictures of perfectly, deep, golden brown turkey’s on a beautiful platter with lots of fixings, smack in the middle of a Thanksgiving table, not a burnt spot or flaw to be found? Ever wonder why that look is almost impossible to achieve ? Because, although it’s real fowl, you cannot eat it.
I usually truss before buttering or oiling, but I wanted to show the butter in every nook and cranny. So, the wings got cut off in the buttering photo – and this was the only collage I liked. Oh, well. Just truss and reach in and underneath where the wings are folded and tied down, to distribute the butter.
I always found that to be a waste, especially with all the starving people in the world. Take a perfectly edible turkey, roast it until it’s nice and brown, then slather it with wood stain and Minwax super gloss clear finishing lacquer to give it that lovely, burnished, flawless appearance. YUM, pass the compound and sandpaper, please!
I guess they throw these turkeys and chickens in the garbage once they get the photo they need. Change that ‘I guess’ to ‘I hope’.
As mentioned in the first paragraph, my chicken contains none of the above, and look at the lovely deep, glossy skin I got. No, it’s not perfect, and you won’t see it on one of Norman Rockwell’s holiday tables, but it’s completely edible and delicious!
For this month’s love bloghop, the theme is citrus. I had sweets on the brain, orange sticky buns, individual lemon charlottes, orange chocolate chunk cookies of some sort, etc. After picking up an organic chicken a few nights ago my plans changed. I was craving roast chicken, so why not an orange roast chicken? I still had sweets on the brain, so the cookies were made, and the finished brioche dough for sticky buns is resting in the fridge as I type this. I will be posting both, but once this chicken came out of the oven, it got the job – I knew this was going to be my #citruslove.
To start, I made an orange compound butter to massage into the chicken, on top and underneath the skin…mostly the breast because thighs and legs don’t take kindly to their skin being pulled away and stuffed. They tear in protest if you go to deep..no matter how gently, so I usually do the best I can. This means the fat part of each drumstick ends up with a glob of butter, herbs or whatever, smack in the middle, which has to be massaged on the outside of the skin to cover as much of the meat as you can.
SCREEEECH! Hold on!…Time to segue. As I type this, feeling no flow whatsoever, completely disjointed, discombobulated - I’m realizing how boring all of the above is. Last week I received an email from a reader…
“Why aren’t you as funny anymore? You used to crack me up. Are you ok?”
There’s too many answers to that question, and that was part of my response to her. The rest “I promise it’ll return, just not in a great place, or flowing at the moment”, with a huge smiley emoticon at the end –> :)
Maybe I should just post my food photos with poetry, or songs? I’ve heard some of the best of both have come during ‘down times’. How about a Haiku?
Oh lacquered chicken
How beautiful thy skin is
I want your drumstick
OK, maybe not.
It’s really tough to get a good photo when everyone is begging to eat.
Back to the
boring writing chicken. I wanted to infuse a good amount of orange flavor into it since I’ve had plenty of orange roast chicken where you could barely taste the orange, so I layered – I layered like I do to my skin when I get out of the shower – body oil of scent I plan to wear, powder of scent I plan to wear, then the scent. Orange compound butter inside out, oranges stuffed in the cavity, orange lacquer (I really love calling it that) – a few herbs, seasonings, and other stuff to contrast and enhance, and the orange flavor popped, but not in an overpowering way. Not to mention, this chicken was juicier than Violet Beauregarde, pre – dejuicing room.
As I mentioned above…January is #citruslove month! Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to stop by the #citruslove (the hashtag) event on Twitter!
A shout out and thank you to my co-hosts for #citruslove;
A Little Bit of Everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Easily Good Eats, Elephant Eats, Food Wanderings, Georgiecakes, Hobby and More, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake,, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma, You Made That?
Please visit their blogs to see all the delicious #citruslove they created! OH, and of course - the linky! I’ve been rather involved with the linky’s lately, huh? Well, it’s just one click below to citrus porn!
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Orange Lacquered Roast Chicken
1 5 lb organic chicken
Orange Butter (recipe follows)
2 sprigs parsley
2 sprigs rosemary
4 sprigs thyme
Cut up oranges (use the ones you squeezed for the juice, plenty of orange flavor left in them)
kosher salt and fresh ground black pepper
Orange Lacquer (recipe follows)
1 stick (4oz) unsalted, room temperature butter
1 tablespoon grated orange zest
1 cup fresh squeezed orange juice (about 6 to 8 navel or navel sized oranges. Save the squeezed orange halves to stuff into cavity of chicken)
1 tablespoon orange zest
1/4 cup dark brown sugar
1/4 cup honey
1 tablespoon dark soy sauce
1 scant tablespoon freshly grated ginger
1 large clove garlic, chopped very finely – almost paste consistency
1 tablespoon toasted sesame oil (regular sesame oil is fine)
salt and pepper to taste
1. Grate all the zest you will need in this recipe from your oranges, then split them in half and keep squeezing until you get 1 cup of juice. Set aside zest and juice.
2. In a medium bowl..stir together the butter and one tablespoon of orange zest until creamy and uniform. Set aside.
3. Remove giblets and neck from chicken, then rinse under cold water inside out. Dry thoroughly.
4. Rub some of the orange butter all around the inside of the cavity, then salt and pepper it liberally. Stuff with all the herbs and as many orange halves as you can fit into the cavity. Truss the chicken. THIS is the method I use..quick and easy. Preheat the oven to 400 degrees F.
5. Rub the rest of the orange compound butter all over the chicken, inside and out, lifting the skin where you can without tearing, and sliding some in – placing the skin back down and pushing it around on top of the skin until it covers most of the meat. Throw any leftover compound butter into the cavity (the hole is still big enough to get it in even though it’s trussed). Salt and pepper the outside of the chicken, liberally.
6. Place the chicken on a rack in a roasting pan. Pour a little chicken stock or water on the bottom of the pan, if you like. Easier clean up, and gravy, if desired, although this chicken doesn’t need it.
7. Place roasting pan with chicken in the preheated oven. Roast for 1 hour. Check every 20 minutes to make sure it isn’t burning in spots.
8. While chicken is roasting, make orange lacquer. Place all the ingredients in a medium saucepan, except the sesame oil. Cook over medium heat until the brown sugar is disssolved, then bring to a boil, stirring. Let it reduce to almost half of what it was. It won’t be super thick when done, more syrupy. Stir in sesame oil.
9. Reduce oven temperature to 350 degrees F. Paint the lacquer all over the chicken, getting into every nook and cranny with the brush. Roast for 15 minutes. Do this every 10-15 minutes for a total of 35-40 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If desired, cook/boil down (reduce) remaining orange lacquer for a sauce, making a slurry of cornstarch and water to thicken it, if need be.
9. Remove from oven and let rest for 15-20 minutes (this is when you should take photos if you’re a food blogger lol ). Carve and enjoy! I served mine with glazed carrots and smoked paprika roasted potatoes.