Roast Chicken with Rosemary and Orange
Pollo Arrosto al Rosmarino e Arancia

serves: 4 servings

2 chickens, 2-pounds, whole
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
2 tablespoons fresh rosemary leaves
6 tablespoons Grand Marnier
3 tablespoons orange juice
2 tablespoons brandy
2 tablespoons butter
4 tablespoons chicken stock


Split the chickens into halves. Cut out the backbones and remove the breastbones and ribs with your fingers and a paring knife. Blend the salt and pepper, and season the chickens inside and out.

Preheat the oven to 500 degrees.

Place the chickens skin-down in a hot, dry 14-inch ovenproof skillet and brown 5 minutes. Turn the chickens and brown 5 minutes longer, then add the olive oil. Transfer the skillet to the preheated oven and roast the chickens 30 minutes, turning them occasionally. Remove from the oven, drain off all fat, and add the remaining ingredients to the pan. Place over high flame and cook 2 minutes, frequently basting and occasionally turning the chickens. Transfer the birds to serving plates and spoon the pan sauce over them.