Israeli Orange Chicken

2 whole chickens, 3 to 4 pounds each

4 navel oranges

1 1/2 cups orange juice

½ cup honey

3 tablespoons grated fresh ginger

 

One or two days ahead:

Quarter one oranges.  Put 2 quarters (with peels) inside each chicken cavity.  Peel and coarsely chop the rest of the oranges.  Stir together chopped oranges, orange juice, honey and ginger until well combined.  Put each chicken inside a plastic bag, and pour half of the orange mixture inside each bag, squeezing out as much air as possible.  Seal bags tightly and put inside a bowl.  Let marinate 1 to 2 days, turning bags occasionally.

Two hours before eating:

Preheat oven to 375 degrees.  Place chickens and their marinade in a deep 13x9 roasting pan, breast down.  Roast about one hour, turn over, roast about another hour.  Chicken will turn dark brown. 

Strain and degrease gravy, then reduce by half by simmering over medium heat. Serve on the side of chicken cut into pieces.

Note:  This recipe is very forgiving if the first part of the seder goes longer than expected.  The chicken will stay moist.  If there's any leftover chicken, take it off the bones, warm in the gravy and serve over mashed potatoes.