Pella Chronicle


January 17, 2013

Cane Syrup Roasted Chicken

Pella — 1/2 cup Steen's cane syrup (use dark molasses if you can't find cane syrup)

1/4 cup fresh orange juice

1 tablespoon vinegar

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 (2 1/2-pound) chicken, rinsed and patted dry

1 large orange, cut into quarters

2 sprigs fresh rosemary

1. Combine syrup, orange juice, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.

2. Place chicken into syrup marinade. Cover and refrigerate overnight.

3. Preheat oven to 375F.

4. Remove chicken from marinade, draining off any excess liquid. It will have a light amber look. Sprinkle interior with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stuff with orange quarters and rosemary sprigs. Place breast side up into ceramic baking dish. Sprinkle with remaining salt and pepper.

5. Roast, uncovered, about 1 hour, basting with drippings. Let stand 15 minutes before carving. Serve with juices.

Serves 4.

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