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  Grand Marnier Roasted Chicken
   Poultry
   Nordstrom Cookbook
   6/20/2008
Ingredients:
1 chicken (about 3 1/2 pounds)
1 orange, quartered & seeded
3 large fresh rosemary sprigs
1 small onion, quartered
salt
pepper
1/2 cup water
3 T unsalted butter
3 T whole-grain mustard
3 T apricot preserves
3 t honey
3 T Grain Marnier
Instructions:
Preheat oven to 400. Place the chicken, breast side up, on a rack in a small roasting pan & squeeze the juice from the orange quarters over the chicken. Place the orange quarters inside the cavity along with the rosemary & onion. Season the chicken generously with salt & pepper. Pour the water in the bottom of the pan.

Roast the chicken for 30 minutes. Rotate the pan 180 degrees & reduce the heat to 375. Continue to roast the chicken for 25 minutes longer.

While the chicken is roasting, in a small saucepan over medium-high heat, melt the butter & then stir in the mustard, apricot preserves, & honey. Cook, stirring constantly, until well blended, 2 to 3 minutes. Add the Grand Marnier, stir to blend, & then remove from the heat.

Remove the chicken from the oven, pour off the juices from the pan, & brush the chicken with the Grand Marnier glaze. Continue roasting the chicken, basting frequently with the glaze, until the juices run clear when the thigh meat is pierced with a knife & the drumstick moves easily, about 15 minutes longer. (If the chicken is browning too quickly, tent it with alumninum foil until it is done.)

Remove chicken from oven & let rest for 10 minutes before carving.

Serves 4 to 6.
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