Orange Lavender Chicken
1 4-lb organic chicken
1 quart orange juice (4 cups)
4 cups water
1/4 cup brown sugar
1/4 cup sea salt
1 tbsp culinary lavender buds, bruised gently with a mortar and pestle or
ground in spice grinder
1/2 tsp ground pepper
1 medium orange, sliced into 8 pieces
1 tsp whole culinary lavender buds
1 tsp olive oil
1 tsp kosher salt
1 tbsp olive oil
1 tbsp honey
2-3 drops essential lavender oil (optional)
1. Thoroughly rinse chicken with cool water. Place all bath ingredients in a large
non-metallic bowl and stir to blend. Set chicken in bath, breast side down, then
cover with plastic wrap and refrigerate overnight, turning once.
2. Preheat oven to 350°F. Remove chicken from bath and drain, but do not
rinse. Mix filling ingredients in a small bowl, toss, then gently stuff into the cavity.
Place chicken in roasting pan (breast up) and bake, uncovered,
for 1 1/2 - 2 hours, or until internal temperature reaches 180 degrees.
Brush with basting sauce during the last 30 minutes of roasting.
3. When chicken is done, let it sit on a platter or cutting board for 10 minutes before slicing. For a nice presentation, encircle with sprigs of parsley and sliced
oranges. (To reduce excess fat, remove skin before eating.)
Serves 6. Analysis per serving: 543 calories, 75g protein, 21g fat, 4.6g carbohydrates