STARFRIT Rotato Express Instrucciones Y Recetas página 8

ORANGE GLAZED ChICkEN
This tastes great, looks great and is really easy to do.
• (1) 4 lbs (1.8 kg) chicken
• 6 cups (1.5 litre) chicken broth
• 1 small carrot diced
• 2 stalks of celery diced
• 1/2 cup (125 ml) peeled and finely chopped onion
• 1 onion slice
• 1/4 cup (60 ml) butter
1. Pour chicken broth into large saucepan. Add carrot, celery, onion slice, salt,
pepper, a pinch of the parsley, marjoram and thyme. Bring to a boil, turn down
heat, cover and let simmer for 20 minutes. Strain stock, discarding vegetables.
2. Heat 1/4 cup (60 ml) butter in another large saucepan. Add mushrooms and
cook quickly until lightly browned, stirring constantly. Lift mushrooms out with
a slotted spoon and set aside. Add chopped onion to drippings left in pan and
cook gently for 3 minutes, stirring constantly. Add 4 cups (1 litre) of the stock
and bring to a boil. Add rice mix and chopped parsley. Cover and cook according
to the directions on the rice mix package.
3. Remove pan from heat when rice is cooked and add mushrooms tossing
together with a fork. Let cool. Heat oven to 325 °F (160 °C).
4. Sprinkle insides of chicken with salt and pepper. Truss the chicken with string
and rub the outside completely with the softened butter. Set the chicken on a
shallow roasting rack and cover with a tent of foil (do not wrap it in foil, merely
cover loosely). Roast chicken for 18 minutes a pound or until done. Remove foil
for last 30 minutes to brown chicken.
5. Make Orange Glaze while chicken is cooking. Brush with the glaze until chicken
is done and continue roasting for 10 minutes more.
ORANGE GLAZE
• 1/4 cup (60 ml) peeled orange rind
• 1/2 cup (125 ml) orange juice
Peel enough rind from a medium sized orange using your Rotato Express to make
1/4 cup (60 ml) dry measure. Coarsely chop rind and combine with remaining
ingredients. Brush on chicken as directed above.
• 1/2 cup (125 ml) softened butter
• 1 lb (450 g) mushrooms sliced
• 1/4 cup (60 ml) chopped parsley
• 1/2 tsp (3 ml) dried marjoram
• 1/2 tsp (3 ml) dried thyme
• 12 oz. (375 g) long grain and wild rice mix
• Salt and pepper to taste
• 1 cup (250 ml) corn syrup
• 1/4 cup (60 ml) ground ginger
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