ROAST CHICKEN: The roast chicken with lemons is an old family favouite that never failed to please.

ROAST WHOLE CHICKEN: WITH TANGERINES OR LEMONS:




1 roasting chicken, about 3-4 lb. in weight

3 tangerines

12 whole cloves

2 stalks of celery, chopped

1 lime; cut in half

salt and pepper

1 x 6-inch cinnamon stick

6 tbsp. butter, softened

½ cup chicken stock + 1/3 cup orange juice

2 tsp. cornstarch mixed with 1 tbsp. water




Preheat oven to 425 degrees F. Slice off bottoms and tops of 2 tangerines and stud each with 6 cloves. Peel off zest of the remaining tangerine and cut into fine strips.

Spread chopped celery on the bottom of a roasting pan and set a rack in the pan. Rinse, pat dry and rub chicken, inside and out, with the lime. Season chicken with 2-3 tsp. salt and pepper to taste. Place cinnamon stick and tangerines in cavity.

Mix half the butter with the tangerine zest. Gently loosen the skin from the breast and thighs of the chicken and push tangerine butter under the skin. Rub remaining butter all over the chicken. Truss and place chicken on the rack.

Roast chicken, breast-side up first, for 20 minutes. Turn over and roast for 20 minutes more, or until skin is crisp and golden brown. Start basting with pan juices. Reduce oven to 350 degrees F. and roast 15 to 20 minutes more, or until juices run clear when thigh is pierced with a skewer, or until meat thermometer inserted into meaty part registers 160-170 degrees F. Do not overcook. Leave to rest in a warm place for 10-15 minutes before carving.

Skim off fat from roasting pan and sit pan over medium heat on the stove. Add orange juice and the stock. Simmer together for 10 minutes. Thicken sauce with cornstarch solution. Serve sauce with carved chicken.



VARIATION: Roast Lemon chicken:


Make lemon butter by mixing together ¾ cup softened butter, 2 tsp. lemon rind, 2 tbsp. lemon juice and salt and pepper to taste. Wrap mixture in waxed paper and refrigerate until needed. Proceed to prepare chicken and spread pieces of lemon butter under the skin of the whole bird. Roast chicken in the same way.