Blood Orange Week (In Lieu of Featured Cookbook Friday)

Not to worry, I am indeed quite happily up to my ears in new cookbooks since December 25th, thanks family!!! – but lately I haven’t been able to resist the blood oranges available for who even knows how much longer, probably not very. So instead of a Featured Cookbook Friday, I’m basically sharing my blood orange endeavors of the last week – a Blood Orange Friday, if you will indulge me.

First up:

Grilled Swordfish with Blood Orange Sauce (except I seared mine as it’s the dead of winter), from A Great American Cook by Jonathan Waxman.

This was wonderful! The swordfish sits on a bed of southwest-inspired relish, made from roasted poblano, blood orange segments, jicama, and cilantro – except I couldn’t find jicama the day I made this, so I subbed in thinly sliced red bell pepper. Then you make a buttery blood orange sauce that drizzles over everything. It tasted incredible after the overindulgence of the holidays.


Blood Orange Roast Chicken from Adventures in Chicken by Eva Kosmos Flores (recipe at the end of the post!).

There simply aren’t enough raves for this one! It was just beautiful, and I highly, highly recommend making it asap while blood oranges are still available!!


Blood Orange Stout Cake from Seven Spoons by Tara O’Brady

This is quite tasty, almost like a gingerbread that also happens to be an upside-down blood orange cake. It’s very earthy and spicy, with the simultaneous bitter/sweet of the oranges cutting into every bite.


Blood Orange Shaker Tart with Rosemary Almond Crust from Marbled, Swirled and Layered by Irvin Lin

This is a lot of steps, but oh so worth it – both to look at and to eat! A play on Shaker Lemon Pie, we use blood oranges instead, and it goes into a tart pan instead of a pie plate. But, Lin twists this up some more by adding rosemary and almond flour to the tart dough, and you put a dash of minced rosemary into the tart filling as well! Rosemary is strong, but the amounts here are just right – it doesn’t hit you over the head or anything.

Without further ado, here’s the recipe for that AMAZING roast chicken. Enjoy!

Source: Adventures in Chicken by Eva Kosmos Flores


4-8 cups water*
¼ cup fresh orange juice
3-6 tbs kosher salt*
1 tsp ground cinnamon
1 whole chicken, about 4 pounds, innards removed

¼ cup chicken stock
3 tbs blood orange juice
3 tbs brown sugar
2 tbs white wine
2 tbs rendered duck fat
1 tsp kosher salt
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cardamom

1 tbs rendered duck fat
2 tsp minced fresh rosemary
1 tsp kosher salt
1 sprig fresh rosemary
3 blood oranges, cut into eighths

First, make the BRINE: to a large plastic storage or brining bag, add the water, orange juice, salt, and cinnamon. Squish it around until combined. Add the chicken, seal the bag, and refrigerate overnight.
*Depending on the size of your plastic bag, you may not be able to fit all 8 cups of water. That’s fine. If you use 4 cups instead, reduce the amount of salt to 3 tbs. If you use all 8 cups water, use the full 6 tbs salt.
Preheat your oven to 425 F.
Make the GLAZE: in a small saucepan, bring the chicken stock, blood orange juice, brown sugar, wine, duck fat, salt, cinnamon, allspice, and cardamom to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer until thickened slightly, about 10 minutes. Set aside and let cool at least somewhat.
To roast the CHICKEN, remove the chicken from the brine and pat dry. Combine the duck fat, minced rosemary, and salt in a small bowl, then use your hands or a pastry brush to slather the chicken with the whole thing. Place the chicken in a 12-inch cast-iron skillet or other roasting pan where it will fit snugly, and stick the rosemary sprig into the cavity. Truss the chicken, then arrange the blood orange slices in the pan around the chicken. They can overlap. Pour the glaze into the pan around the chicken, then lightly brush the chicken with the glaze.
Roast 15-20 minutes. Reduce the temperature to 375 F and continue to roast, brushing the chicken with the pan drippings every 15 minutes until a meat thermometer inserted into the center of a breast reads 160 F. This will take 50-60 minutes, approximately. When the bird is done, remove from the oven and let rest at least 10 minutes (carryover cooking will take care of the remaining 5 degrees). Carve and serve, drizzling any pan juices over the chicken pieces as you so desire.

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