Somehow, this is my 900th post. Astonishing. I've never had that much to say in my life. And so I thank you all for visitng me!
December has me, as usual, a few degrees off plumb. So, while this chicken was really good, the same dummy who exploded an apple pie plate last week also forgot to take a picture; sorry! I'll fill in with random pictures that I know you'll like, like this one of Thor enjoying a lamb bone last Easter.
SPATCHCOCKED ORANGE CHICKEN
1 Oven stuffer roaster
Peel from one orange (enjoy the orange before you cook)
1 onion, quartered
1/4 cup cold water whisked with 2 tbsp cornstarch
Cut the chicken along the backbone, and open it up. Salt the inside of the chicken. Cut the orange peel into slices, and arrange half in the bottom of your roasting pan. Lay the chicken on top of the orange peel, tuck the onion quarters under the skin between the body of the chicken and the legs and wings. Slide the remainder of the orange peel, orange side down, between the skin and the body of the chicken. Roast at 350F for about 2 to 2-1/2 hours, until the meat thermometer registers 165F when inserted in the thigh. Pour the pan drippings into a sauce pan, and heat to a simmer. Whisk together the cold water and cornstarch, and whisk into the pan drippings; cook until thickened. Serve with rice or potatoes. The chicken and gravy have a slightly orange flavor, and are really good!
Final random picture: this clock is in my breakfast room. It was a gift to my dearly beloved's grandparents for their 50th anniversary, way back when. When his father died, his mother gave it to me. Evidently, I'm the only person nutty enough to like it. But, hey, I'm girly; I like gold and curlicues, and I love clocks, too!