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Preheat oven according to attached chart. Remove gizzards from chicken and rinse. Pat dry with paper towel. Place the chicken on a roasting rack in a roasting pan and rub it with olive oil. Salt and pepper the chicken, including the cavity. Place in the oven and bake for 15 minutes.
Meanwhile, combine pineapple juice, maple syrup, Dijon mustard, soy sauce, orange zest, and juice in a small bowl. Pour half of this mixture in a small saucepan and set aside. Remove chicken from oven and brush about 1/3 of the pineapple-orange mixture on the chicken. Place chicken back in the oven. Baste chicken with pineapple-orange glaze three times during the cooking process.
Remove the chicken and let rest for about 15 minutes before carving. Reduce the remaining half of the glaze by half. Drop butter in, one piece at a time, swirling to incorporate fully before adding the next. Once all the butter is in, season with salt and pepper. Place on a simmer plate to hold until ready to serve. Pour glaze over chicken.