Roast Chicken Romano

• 4 lbs roasting chickens, whole
• butter
• 1 orange, thinly sliced
• 1 red onion, thinly sliced
• 10 bay leaves
• 1 (1 1/2 fluid ounce) jigger orange liqueur
• salt and pepper

1. Take the chicken and rinse and clean.
2. Open a pocket between the breast and skin on the breast.
3. Sprinkle the body cavity with salt and pepper.
4. Stuff with oranges, onions, and bay leaves.
5. Using a skewer seal the cavity.
6. Heat the oven to 350 degrees.
7. Salt and pepper the exterior of the bird.
8. Roast breast down on a rack for 30 minutes.
9. Remove from the oven and carefully turn the bird breast side up.
10. Roast until juices run clear in the thigh.
11. Remove from the oven.
12. Heat the orange liqueur, pour over, and touch a match to him -- carefully you don't want a house fire!
13. When the flames are gone, give it some minutes for the juices to return to the meat.
14. Slice and serve.

roasting chickens, butter, orange, red onion, bay leaves, fluid, salt

Taken from www.food.com/recipe/roast-chicken-romano-243441 (may not work)