kurczeta wegierska (hungarian chicken), mark's

How To Make kurczeta wegierska (hungarian chicken), mark's

• 1

  Preheat the oven to 300F. Clean the chicken and rub LIGHTLY with salt. Next place it in a baking dish. Take one of the oranges and make several deep cuts into it with a knife, Put the orange inside the chicken. Soften the honey and mix it with the juice of the other orange. Mix with 1/2-3/4 cup of red wine and pour over the chicken. Place the chicken in a preheated oven as above, cooking 20 minutes per pound. The honey melts to form a thin juice, in which the chicken should be basted regularly (about every 20 minutes). When the oven time is up, pour out another 1/2-3/4 cup of wine over the bird. Turn up the oven to maximum, and baste every 3-4 minutes. After about 15 minutes of this, the chicken will be dark brown in color and very aromatic. Before serving, pour off the juice into al large cup and allow it to stand a few minutes. The excess fat may be skimmed with a spoon. The remaining juices should be reheated and served with the chicken, carved at the table.
• 2

  Notes: Do not be afraid to let a really dark color develop. It is only caramel and not burnt chicken (if you've done it right). The part about the "freshly stolen" chicken was part of the original recipe.
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