Mazoe Orange Glazed Roasted Chicken
Mazoe Orange Glazed Roasted Chicken
The recipe that made Chef Carl famous and has attracted so much atrtention at many restaurants
Ingredients
- 1 whole chicken approximately 3-4 lbs
- Salt and freshly ground black pepper
- 4 cups Mazoe Orange Crush cordial
- 2 tablespoons olive oil optional, for initial browning
- 1 tablespoon butter optional, for final glaze
- Optional: fresh thyme or rosemary sprigs
- Instructions:
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the chicken dry with paper towels.
- Season the chicken generously inside and out with salt and pepper.
- Optional: if you want a quicker browning, heat the olive oil in a large oven safe pan on the stovetop over medium high heat. Brown the chicken on all sides, then remove from the stovetop.
- Mazoe Infusion:
- Pour the Mazoe Orange Crush cordial into a large roasting pan.
- Place the seasoned chicken in the pan, ensuring it's partially submerged in the cordial.
- Optional: place thyme or rosemary sprigs into the chicken cavity.
- Slow Roasting and Basting:
- Place the roasting pan in the preheated oven.
- Roast the chicken for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Every 15-20 minutes, baste the chicken generously with the Mazoe Orange Crush cordial from the pan. This is crucial for creating the sticky, glazed skin.
- Creating the Sticky Glaze:
- As the chicken cooks, the Mazoe Orange Crush cordial will reduce and thicken, creating a sticky glaze.
- Optional: in the last 15 minutes of cooking, you can brush the chicken with melted butter to enhance the glaze and add a glossy finish.
- Continue to baste frequently during the final stage of cooking.
- Rest and Serve:
Notes
Once the chicken is cooked through and the skin is sticky and caramelized, remove it from the oven.
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Carve the chicken and serve with the reduced Mazoe Orange Crush glaze from the pan.
Tips and Variations: For a deeper flavor, you can add a squeeze of fresh orange juice or a few slices of fresh orange to the roasting pan.
If the glaze is too thin, you can transfer it to a saucepan after removing the chicken and simmer it on the stovetop until it reaches the desired consistency.
Serve with roasted vegetables that compliment the sweet glaze.
If you don't want the chicken to be too sweet, you can mix the Mazoe cordial with chicken stock.
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Carve the chicken and serve with the reduced Mazoe Orange Crush glaze from the pan.
Tips and Variations: For a deeper flavor, you can add a squeeze of fresh orange juice or a few slices of fresh orange to the roasting pan.
If the glaze is too thin, you can transfer it to a saucepan after removing the chicken and simmer it on the stovetop until it reaches the desired consistency.
Serve with roasted vegetables that compliment the sweet glaze.
If you don't want the chicken to be too sweet, you can mix the Mazoe cordial with chicken stock.
Mazoe Orange Glazed Roasted Chicken
The recipe that made Chef Carl famous and has attracted so much atrtention at many restaurants
Ingredients
- 1 whole chicken approximately 3-4 lbs
- Salt and freshly ground black pepper
- 4 cups Mazoe Orange Crush cordial
- 2 tablespoons olive oil optional, for initial browning
- 1 tablespoon butter optional, for final glaze
- Optional: fresh thyme or rosemary sprigs
- Instructions:
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the chicken dry with paper towels.
- Season the chicken generously inside and out with salt and pepper.
- Optional: if you want a quicker browning, heat the olive oil in a large oven safe pan on the stovetop over medium high heat. Brown the chicken on all sides, then remove from the stovetop.
- Mazoe Infusion:
- Pour the Mazoe Orange Crush cordial into a large roasting pan.
- Place the seasoned chicken in the pan, ensuring it’s partially submerged in the cordial.
- Optional: place thyme or rosemary sprigs into the chicken cavity.
- Slow Roasting and Basting:
- Place the roasting pan in the preheated oven.
- Roast the chicken for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Every 15-20 minutes, baste the chicken generously with the Mazoe Orange Crush cordial from the pan. This is crucial for creating the sticky, glazed skin.
- Creating the Sticky Glaze:
- As the chicken cooks, the Mazoe Orange Crush cordial will reduce and thicken, creating a sticky glaze.
- Optional: in the last 15 minutes of cooking, you can brush the chicken with melted butter to enhance the glaze and add a glossy finish.
- Continue to baste frequently during the final stage of cooking.
- Rest and Serve:
Notes
Once the chicken is cooked through and the skin is sticky and caramelized, remove it from the oven.
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Carve the chicken and serve with the reduced Mazoe Orange Crush glaze from the pan.
Tips and Variations: For a deeper flavor, you can add a squeeze of fresh orange juice or a few slices of fresh orange to the roasting pan.
If the glaze is too thin, you can transfer it to a saucepan after removing the chicken and simmer it on the stovetop until it reaches the desired consistency.
Serve with roasted vegetables that compliment the sweet glaze.
If you don’t want the chicken to be too sweet, you can mix the Mazoe cordial with chicken stock.
Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Carve the chicken and serve with the reduced Mazoe Orange Crush glaze from the pan.
Tips and Variations: For a deeper flavor, you can add a squeeze of fresh orange juice or a few slices of fresh orange to the roasting pan.
If the glaze is too thin, you can transfer it to a saucepan after removing the chicken and simmer it on the stovetop until it reaches the desired consistency.
Serve with roasted vegetables that compliment the sweet glaze.
If you don’t want the chicken to be too sweet, you can mix the Mazoe cordial with chicken stock.