In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onions to season and dress a whole, broken-down chicken that’s browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce. —Florence Fabricant

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What My Mother’s Cooking Taught Me.

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