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A Chicken Recipe: Poulet a l’Orange

Mar 26

Most of the time, I prepare roasted chicken sans garnishing. Roasted chicken doesn’t have to look plain. I discovered this French inspired recipe while attending a one day appreciation course at the Culinary Institute of Aristocrat a few years ago. Try it out for yourself.

Orange fruit sliced
Maraschino red cherries with stem


1. Using a sharp paring knife, remove the rind from the oranges in long wide strips, without cutting into the bitter white pith. Cut the rind into julienne strips 1.5 to 2 inches long. You should have 4 tablespoons.

2. In a medium sauce pan, put enough water to boil the rind. Boil for 2 minutes then drain and run over cold water to set their color. Place them on a paper towel and set aside.

3. Squeeze the juice from the oranges to make 6 tablespoons and set aside.

4. Pre-heat oven to 400F. Clean the chicken and pat dry inside and outside with a paper towel. Rub cavities with salt and pepper and sprinkle the skin of the chicken lightly with salt. Truss the chicken
and prick the skin around the thighs, back, and lower part of the breast with the point of a skewer. Set aside.

How to Truss the Chicken

5. lay the chicken on their side on a rack set in a shallow roasting pan, and turn the chicken over so that they are lying on their other side and roast for another 20 minutes.

6. Reduce heat to 350F. Continue roasting until chicken is golden brown and crisp. Set chicken aside in a holding tray.

7. Remove excess fat from the roasting pan. Set over medium heat over a stove and stir in fond lie, scraping the brown particles clinging to the bottom of the pan.

8. In a medium sauce pan, bring to a boil the sugar and white wine vinegar. Cook briskly until the mixture thickens to a golden tea-like syrup. Be careful not to let the sugar burn.

9. Pour in the warm fond lie to the sugar vinegar mixture, reduce heat to low and simmer for 4 to 5 minutes longer. Add orange and cook further for one minute.

10. Strain the sauce through a fine sieve into another saucepan. Swirl the butter pieces and when they are completely absorbed, add the grand marnier. Season with salt and pepper to taste.

11. Cut chicken into serving pieces (or whole), arrange on a serving dish, smother with the prepared orange sauce.

12. Garnish with sliced oranges, red maraschino cherries, and parsley.

13. Serve hot.

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Noemi Lardizabal-Dado (390 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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  1. Drea /

    Do you happen to know CIA’s email address? I have some questions. My sister is a graduating high school student who’s very interested in culinary. Thank you!

  2. Drea /

    Do you know CIA’s email address? I have some questions. My sister is a graduating high school student who’s very interested in culinary. Thank you!

  3. Marvin L. Jaligue /

    great recipe

  4. Sarah Hill /

    Delicious! We prepared a dish like this at Kendall College last week. Ah, I just love culinary school!

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