Categories: Poultry, Jewish 
      Yield: 8 servings 
  
      5 lb Chicken, roasting                   2 tb Ginger, freshly grated 
      2    Oranges, whole                      2 tb Honey 
      1 lg Onion, cut in large slices        1/2 c  Wine 
    1/2 c  Orange juice, fresh             
  
  Rinse and dry chicken.  Sprinkle with salt and pepper.  Insert one whole 
  orange in the chicken.  Place in roasting pan, breast side down.  Surround 
  with onion slices. 
   
  Mix juice with the ginger, and pour over the chicken.  Roast uncovered at 
  350 deg F for 1/2 hour. 
   
  Remove chicken from the oven, turn over, and smear with honey.  Suround the 
  chicken with the secon orange, sliced, and return to the oven.  After five 
  minutes, baste with wine and pan juices.  If browning too quickly, cover 
  with foil.  Baste again, after 1/2 hour.  continue cooking until drumsticks 
  are removed easily, about 1 more hour. 
   
  Remove the orange from the chicken, and slice it.  Garnish with herbs, as 
  per taste. 
   
  Note: Haroset makes a good stuffing for this dish....