Orange-Roasted Chicken

Instructions

1. Preheat oven to 350°F.
2. Remove neck and giblets from chicken and set aside.
3. Stuff all but 3 of the orange quarters into cavity of chicken.
4. Fold wings under chicken and tie legs together with butcher's twine.
5. Whisk marmalade and soy sauce together and reserve 1/2 for the sauce.
6. Rub 3-4 tablespoons of marmalade-soy mixture under the skin of the chicken.
7. Place breast side up in roasting pan and roast 50 minutes, basting 3-4 times. If chicken begins to darken too much, make a foil tent to place over it.
8. In a small saucepan place chicken neck, garlic and broth. Bring to a boil, then reduce to a simmer until reduced by half. Remove neck.
9. Squeeze orange juice from reserved oranges into a bowl with cornstarch and stir until smooth.
10. Add to reduce stock along with reserved marmalade-soy mixture and brown sugar. Cook until thickened.
11. Remove chicken from oven and rest 15 minutes.
12. Cut string and slice chicken accordingly.
13. Serve with sauce.