This is a really good rub for a roast chicken. It can be stuffed with cornbread stuffing, with herbs and citrus or nothing else. The trick is to really get it worked into the flesh under the skin with out tearing the skin off.
It also makes the skin taste like candy.
Fatty, salty candy.
Orange Sorghum Roasted Chicken
- 1 large orange juiced-about 1/2 cup
- 3 tbsp sorghum
- 1 tbsp butter
- 3-6 lb chicken
- Stuffing of your choice
Wash and dry the chicken. Remove the giblets and neck and use for another occasion or add to the stuffing. Whisk sorghum with orange juice. Melt butter and whisk into orange juice. Separate skin from flesh without tearing it. Rub 3/4 of marinade into chicken flesh all over. Rub the remainder into the skin and cavity. Stuff chicken and tie up legs. Place in a roasting pan with 1 cup white wine and orange halves. Roast at 400 degrees for 20 minutes then turn heat down to 350 degrees and baste every 15 minutes until meat is done, about 25 minutes per pound.