1 WHOLE CHICKEN, 8.5lbs
JÄGER ORANGE BUTTER
VEGETABLE/ORANGE RACK AND STUFFING
JÄGER ORANGE AND APPLE CIDER BASTE (yields 3 cups)
For Jäger Orange Butter:
Combine all ingredients in a small bowl and whisk.
For Wet Rub:
Combine all ingredients in small bowl and whisk.
For Dry Rub:
Break candy canes in half and place in a spice grinder or blender and buzz to a fine powder. Combine smoked paprika, nutmeg, onion powder and candy cane powder in a small bowl and mix.
Add 2 Tbsp kosher salt and 1 tsp black pepper
Remove giblets and neck from chicken (discard or save for later use). Pat dry cavity and outside of chicken with paper towel. Without tearing the skin, carefully place soften Jäger orange butter under the skin above breast of chicken.Rub chicken with wet ingredients. Rub chicken with dry ingredients and season with kosher salt and black pepper. * be sure to season the inside of the cavity with kosher salt, black pepper and some of the dry rub.
For Vegetable/Orange Rack and Stuffing:
Place vegetables, oranges, rosemary and chicken stock in a 2 inch deep, 14 inch x 14 inch baking pan. Reserve some of the vegetables, orange quarters and rosemary to stuff the cavity of the chicken. Once chicken is stuffed place on top of vegetable and orange rack. Wrap with plastic, place in refrigerator and allow to marinate overnight.
For Jäger Orange and Apple Cider Baste:
Place all ingredients into a small sauce pot and heat over medium flame until butter is melted. Hold on reserve to baste chicken when roasting.
ROAST CHICKEN COOKING PROCEDURE
Remove roasting pan and chicken from refrigerator and allow to sit for 5 to 10 minutes. Place roasting pan and chicken into 450 degree oven for the first 15 minutes. Lower oven to 350. Take one bunch of sage, tie stems with butchers twine and use this as a “basting utensil”.
Dip sage leaves in Jäger orange and apple cider baste and baste chicken. Baste chicken every 15 minutes. Rotate chicken to ensure even cooking. If chicken is getting too dark in certain areas cover those areas with foil. Allow chicken to roast for 2.5 to 3 hours.
Remove chicken from oven and place on cutting board. Cover with aluminum foil and allow chicken to rest for 15 to 20 minutes.
Strain stock, vegetables, oranges and chicken juices from the pan and season with kosher salt and black pepper. Hold on reserve to be served with chicken as an au jus.
With a sharp knife cut chicken in half and remove both sides of the breast from the bone. Remove leg, thigh and wing from each side of the chicken. Slice breast on a bias and fan out on a large warm platter. Arrange dark meat, legs, thighs and wings alongside sliced breast meat.
Ladle au jus over chicken. Serve au jus alongside roast chicken. Discard vegetables and oranges stuffed in chicken cavity. Garnish with fresh rosemary and sage.
Serves 6 to 8 Guests.