ROAST CHICKEN WITH ROSEMARY AND ORANGE

Pollo Arrosto al Rosmarino e Arancia (Italian Name of the
Recipe)


Yield: Servings 4


Ingredients:


¾ cup Chicken Stock
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons unsalted butter
4 sprigs fresh rosemary
4½-pound chicken, with neck (not necessary)
Freshly ground black pepper
Juice of 1 small orange, freshly squeezed


Directions:

Preheat your oven to 450 degrees. Place a roasting pan on the
middle rack to heat up. Chop the chicken into pieces as follows:
two wings, two thighs, two legs, two breasts (each cut in half, to
make four pieces), backbone, and neck (if included). Flavour the
chicken all over with the salt and some pepper.
To a big frying pan on moderate to high heat, put in the olive oil.
Once the oil is hot, brown the chicken on both sides, in batches,
approximately two to three minutes per side. Once browned,
transfer the chicken pieces to a plate. Put all of the dark meat
(but not the breast pieces yet) in the roasting pan skin side down,
and roast twenty minutes. Turn the dark meat and put in the breast pieces skin side up, and roast until the skin is thoroughly browned and crisp, approximately fifteen to twenty minutes more. Turn the breast pieces skin side down, and roast ten minutes more.
Take the chicken to a serving platter and keep warm. Heat the
roasting pan on the stovetop on moderate to high heat. Put in the
butter to the juices in the pan. Once it melts, put in the rosemary.
Once the rosemary is sizzling, put in the Grand Marnier and
orange juice. Bring to its boiling point, and put in the chicken
stock. Boil and whisk to bring the sauce together and become
thick it a little, approximately two minutes. Strain the sauce,
spoon over the chicken, before you serve.