Roasted Chicken with Sage and Orange
By Julie Biuso
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Serves 6
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Ingredients
Thinly peeled rind of one orange (scrape off any white pith with a knife)
6 large sprigs fresh sage
2 large cloves garlic, peeled
Salt
1 free-range chicken, rinsed inside and out and patted dry with paper towels
Large knob of unsalted butter (preferably clarified)
1/2 cup dry white wine
3/4 cup light chicken stock, or more
1/2 cup black olives, stoned
Method
1 Put 2-3 pieces of the orange rind, a large sprig of sage, 1 clove of garlic and 1/4 teaspoon of salt inside the cavity of the chicken. Cut the other clove of garlic into four slivers. Slip a few leaves of sage 2 pieces of orange rind and the garlic slivers between the breast skin and breast meat of the chicken. Tie the chicken legs together with string, hooking the string around the parson's nose to keep the cavity closed.
2 Set a large heavy-based casserole over a medium heat and add the butter. When it is hot, put in the chicken, breast down. Brown gently; if the casserole gets too hot, the butter and chicken may burn. Turn the chicken over with tongs and brown the other side. Add the rest of the sage leaves (reserve a sprig for garnishing), and the rest of the orange rind, sprinkle with salt, then pour in the wine and 1/2 cup of stock.
3 Cover the casserole and transfer to an oven preheated to 350F (fanbake). Cook for 30 minutes, remove the casserole from the oven, take off the lid and baste well. Return to the oven without the lid and cook a further 45-60 minutes, or until golden and cooked through. Baste the chicken several times during cooking, scraping up any caramelizing juices (add more stock, or a little water if necessary, to stop the juices catching).
4 Transfer the chicken to a chopping board and let it rest for 15-30 minutes, loosely covered with aluminum. Attend to the juices in the casserole. Tilt the casserole and scoop off any fat. Add the remaining 1/4 cup of stock and boil the juices until reduced and syrupy. Add the olives and let them warm through.
5 Carve the chicken into joints, spoon on the juices (reheat if necessary) and garnish with sage.
Tips and ideas
I know it's tempting to buy olives already stoned -DON'T! They've been heat-treated to extract the stones, and a considerable amount of their flavor and oil, is removed in the process.
Use clarified butter if you can find it because it doesn't burn as easily as butter.
Serve the chicken with a mash of potatoes whipped with butter, hot milk, salt and snipped chives, and some good snappy green beans. Alternatively, serve it with couscous (flavor it with fresh mint, a touch of paprika or chili, lemon juice, tiny currants and toasted slivered almonds), and quickly blanched sugar snaps or snow peas. A merlot with sweet plumy fruit will work wonders with this, or stick with a safe citrusy chardonnay.
The chicken can be prepared for the oven ahead of time (keep covered and refrigerated), and the olives stoned (keep covered at room temperature). The chicken can be served at room temperature if that suits the occasion.
You'll find the chicken skin irresistible- it's imbued with the flavors of orange, garlic and sage - and is all golden and gorgeous. If you're worried about eating it, do penance the night after and have a lettuce leaf for dinner.