John Myers
Oven Poultry with Fine Orange, Honey and Cinnamon Filling
The perfect oven poultry with fine orange, honey and cinnamon filling recipe with a picture and simple step-by-step instructions.
- 1 Chicken
- 4 Orange fillets
- 300 ml Poultry stock
- 200 ml Whipped cream
- 3 tsp Honey
- 1 tsp Cinnamon
- Salt and pepper
- Mustard and red wine
- PREPARATION Preheat the oven to 200 degrees. Wash the chicken or rooster thoroughly. Fillet the oranges.
- FILLING Mix the filleted oranges with 2 teaspoons of mustard and 1 tablespoon of honey. Add 100 ml cream, cinnamon, salt and pepper. Stuff the poultry with it and sew it shut.
- MARINADE Mix 2 teaspoons of mustard and 2 teaspoons of honey, season with salt and pepper and brush all over the poultry.
- IN THE OVEN fill the roaster with 250 ml of mixed poultry stock and place the poultry on the lowest rail. Bake everything together in the oven and at 180 degrees. Sprinkle some of the honey and mustard mixture over the chicken every 10-15 minutes. Turn the poultry after 60 minutes. Add 50 ml poultry broth. PLEASE NOTE The exact cooking time naturally depends on the size of the poultry.
- THE SAUCE After a total of 120 minutes, drain the stock and use it for the sauce. Thicken with a roux, bring to the boil with 100 ml of cream and 3 tablespoons of red wine and season to taste.
- SIDE DISHES I served with gratin potatoes and red cabbage.
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