Grand Marnier Roast Chicken
A blend of warm spices, herbs and orange lend a fresh, citrus flavour to this roast. The stuffing gently flavours the meat from the inside, and the sweet citrus crisps and tenderises the chicken.
A 1,5kg whole spiced chicken stuffed with a whole orange, onion and Rosemary. Includes a buttery Gran Marnier honey mustard sauce.
Defrost and roast in foil tray provided. Bake at 175°C for one hour, pour half the glaze over the chicken and cook for a further 25 minutes or until the juices run clear. Remove the orange and onion from the cavity before serving. If you would like an extra citrus burst, squeeze the hot orange pulp over the chicken before carving.