two 2-pound chickens, cut up 1 teaspoon of salt 1/2 teaspoon of pepper 1/4 teaspoon of nutmeg 1/2 teaspoon of cinnamon 1/2 teaspoon of dry sage 1 tablespoon of parsley, finely chopped 1 teaspoon of salad herb blend 1 cup of butter, melted 1 cup of orange juice
Season chicken with salt and pepper. Combine remaining spices and stir into butter. Place chicken on broiler rack in a shallow pan. Using a pastry brush, spread some of the butter mixture over chicken. Brown in broiler, brushing frequently with butter mixture. Turn pieces as they brown. When all pieces have browned, remove to a roaster. Pour juices from the broiler pan, along with the orange juice, over the chicken. Bake, covered, at 275ºF. for 1 hour. Remove from roaster to serving dish. Thicken the juices slightly. Pour over chicken. Garnish with parsley sprigs and orange slices. Serves 8.
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