2.3 kg roasting chicken 5 lb
1 unpeeled orange, cut into wedges
1 onion, cut into wedges
2 fresh rosemary branches
salt & pepper
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 onion, sliced
1 unpeeled orange, sliced
375 ml chicken broth 1 1/2 cup
Squeeze juice from orange wedges into cavity of chicken, place the squeezed wedges in the cavity alternately with onion wedges and half the rosemary, ending with an orange wedge to close the opening. Sprinkle skin with salt and pepper. Place carrot, celery, onion slices, orange slices and remaining rosemary in the centre of a lightly greased roasting pan. Place chicken on top.
Place in preheated 450 F (230 C) oven and immediately reduce heat to 375 F (190 C). Roast for 1 3/4 to 2 hours. Remove chicken to platter and keep warm.
Add chicken broth to mixture remaining in roasting pan. Place pan over medium high heat. Heat, stirring, until simmering. Press pulp from orange slices into sauce; remove peels and rosemary. Carve chicken into portions and serve sauce on side.
Serves 6