A l'Orange Sauce for Roast Chicken
- ¼ cup sugar
- 2 tablespoons water
- 2 tablespoons shallots, peeled and chopped
- 1 teaspoon fresh garlic, peeled and minced
- 2 tablespoons sherry vinegar
- ¼ teaspoon smoked paprika, (for heat and color)
- 1 cup fresh orange juice
- 1 ½ cup chicken stock, home made preferable
- ¼ cup blanched orange rind, julienned (see note)
- 1 ½ tablespoons arrowroot, can use cornstarch (see note)
- 1 ½ tablespoons port wine
- 1 tablespoon grand marnier(optional)
- 3 tablespoons unsalted butter, cold
- 1 teaspoon sea salt
- 1 large navel orange, - orange segments (see note)
In a small skillet blend together the sugar and water. Bring to a boil, and swirl the pan to melt the sugar. Once it has achieved a deep caramel color, add the shallots, garlic, vinegar, smoked paprika and orange juice (careful- will splatter). Bring to a boil, stir with a small whisk to combine - sugar will cook down and melt. Ad the chicken stock, bring to a boil, then simmer and reduce to 1 1/2 cups about 10 minutes. Add the julienned orange. Blend together the arrowroot and port in a small bowl. As the sauce simmers, whisk in the mixture, the sauce will come together and thicken. Remove from heat, add the grand marnier (optional), and then the cold butter by tablespoons with a whisk until emulsified. Taste the sauce, add sea salt to your taste. Add the orange segments to the sauce, or place on plates with the sliced roast chicken, pouring sauce over.
Arrowroot is more translucent than cornstarch. Will not make the sauce cloudy, and thickens nicely with a neutral taste.
To julienne and blanch orange rind:
Take the orange rind off a navel orange with a vegetable peeler in long lengths. Cut into long julienne matchstick strips.
In small sauce pan, add 1 cup of water and julienned orange. Bring to a boil, simmer 5 minutes. Drain, pat dry.
Use 1/4 cup for the sauce, and the remaining 1/4 can be used to stuff the chicken when roasting.
To make orange segments:
With a sharp serrated knife, remove the skin and white pith from the orange in long strokes. Turn the orange so that only the flesh of the orange is left. Now, cut into skinless segments, leaving the membranes behind. Place segments in a small bowl.
Servings: 4 - 6
Recipe for Roast Chicken: Chicken a l'Orange ~ French Style for Today's Cook