Serves: 6
Total Calories: 134

2 chicken, 3 1/2 pounds each
sea salt
8 kumquat
2 large oranges
10 to 12 sprigs fresh thyme, each about 3 inches long
4 tablespoons olive oil

Preheat the oven to 425°F. Remove the giblets from the chickens and reserve for another use. Rinse the chickens inside and out. Pat dry with paper towels. Salt the body cavities liberally. Roll the kumquats between your hands to soften. Stuff 4 kumquats into each body cavity and follow with an orange. Loosen the skin over the breast of each chicken and place 5 to 6 thyme sprigs under the surface of the skin, running lengthwise. Rub each bird with 2 tablespoons of the olive oil.

Place the chickens, breast side up, on a roasting rack in a roasting pan. Roast for about 1 1/4 hours, or until an instant read thermometer inserted in the thickest part of the thigh and not touching the bone registers 170°F, or the juices run clear when the thigh is pierced.

Remove the chickens from the oven. Transfer to a cutting board and cover them loosely with aluminum foil. Let rest for 10 minutes, then carve and serve.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 134
Calories from Fat: 85

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