Recipes out of the Blond Box

When I collected this recipe, it sounded so good, and it still does.

2 whole chickens, 3 pounds each
4 Valencia oranges
12 cloves garlic, peeled
1 piece (about 2 inches) fresh ginger, peeled and sliced
½ teaspoon salt
¼ teaspoon black pepper
1 can (14 ½ ounces) chicken broth
2 tablespoons cornstarch
½ teaspoon red pepper flakes

2 cups cooked white rice

Heat oven to 425°F. Remove giblets from chickens; rinse chickens thoroughly and pat dry.

Quarter 2 oranges. Put orange wedges, garlic, and ginger into each chicken cavity. Season chickens with half the salt and all of the pepper. Place chickens, breast side up, in roasting pan. Roast for 30 min. Lower heat to 350°, then continue roasting 45 – 50 min., until an instant-read thermometer inserted in the thickest part of the thigh registers 180°.

Remove chickens from oven; with a long-handled spoon, empty cavities; leave garlic and ginger in the roasting pan, then squeeze juice from orange wedges into pan. Mix ½ cup chicken broth with cornstarch in a small bowl. Bring juices in roasting pan to boiling. Add remaining salt, pepper flakes, juice from the third orange and remaining broth. Return to the boil and deglaze the pan. Strain mixture into heat-proof measuring cup, and remove as much of the fat as you can.

Place remaining liquid in saucepan. Bring to the boil and add reserved cornstarch mixture. Cook until sauce thickens. Serve chickens with rice and sauce, slicing the fourth orange for garnish.