Please a crowd with this succulent roast chicken infused with orange and ginger.
Ingredients
- 300g shallots
- 40g Coles brand butter, at room temperature
- 3 teaspoons finely grated fresh ginger
- 2 teaspoons finely grated orange zest
- 1.8kg Coles RSPCA approved whole chicken
- 2 navel oranges, quartered
- 1 tablespoon plain flour
- 1.5 cup chicken stock
Method
- Step 1Preheat oven to 180C or 160C fan. Place the shallots in a heatproof bowl, and cover with boiling water. Stand for 5 mins, then drain. When cool enough to handle, peel off the skins. Pull adjoining shallots apart, and cut any large single bulbs in half.
- Step 2Combine the butter, ginger and orange zest in a bowl. Use your fingers to loosen the skin over the chicken breast, starting at the neck end. Slide the butter mixture under the skin, pressing on top of the skin to spread it out evenly. Rub any remaining butter over the skin, including the drumsticks.
- Step 3Place the chicken in a roasting pan lined with baking paper. Arrange the orange and shallots around the chicken. Roast for 1 hr. Remove from oven and baste the chicken with pan juices. Roast for another 30 mins.
- Step 4Remove chicken from oven. Transfer about 3 tablespoons of the juices from the roasting pan to a saucepan. Add the flour and cook, stirring, over low heat for 1 min. Gradually add the stock, stirring until smooth between each addition, then bring to the boil and cook for 2 mins. Transfer to a jug. Serve the chicken and shallots with the sauce.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3736 kj
Energy
36.4g
Fat Total
12.9g
Saturated Fat
2.5g
Fibre
111.8g
Protein
355mg
Cholesterol
676mg
Sodium
8.9g
Carbs (sugar)
25.4g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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