1 (4 lb) whole roasting chickens
1 cup orange juice
2 garlic cloves
salt and pepper
14 cup butter
Clean chicken and pat dry. Rub skin with half of 1 orange. Stuff cavity of chicken with 2 orange halves, garlic cloves and the butter. Roast at 350F for 22 minutes for each pound. Make sauce by adding orange juice to the pan drippings and reducing by half.