Chicken 101

• A young chicken is typically identified as a "broiler" or "fryer" at the grocery store. These chickens weigh between 2 1/2 and 4 1/2 pounds. Cornish rock hens are also young hens, but they're much smaller -- typically weighing only 1 to 2 pounds each. Both types of chicken are tender and juicy, and Cornish hens, in particular, have thin skins. Use care when stuffing them that you don't tear or puncture the skin.

Start Stuffing

• You can bake or roast a young chicken stuffed with oranges. Start by patting the chicken dry and salting it generously all over. Cut the oranges into wedges and gently place them loosely inside the cavity. Don't overstuff the chicken -- 2 or 3 orange wedges is plenty -- depending on the size of the chicken. You can also add garlic and herbs, such as rosemary or thyme. Roast the chicken at 425 degrees Fahrenheit for 45 minutes to 1 1/4 hours, or until the bird is golden brown all over and a meat thermometer inserted in the breast registers 165 F.

Get Under Your Skin

• In addition to filling the bird's cavity with oranges, you can also slide oranges under the chicken's skin. This step adds flavor, but also creates a beautiful appearance. Cut the oranges into 1/8-inch-thick slices. Gently press your fingers or a knife under the skin on the breast to loosen and stretch it. Slide the orange slices under the breast skin. For young frying chickens, you may be able to fit two oranges under the skin. Use only one -- or even a half -- of an orange slice for Cornish rock hens. Work very carefully so you don't rip the skin.

Jazz It Up

• Stuffing a chicken with oranges imparts a subtle, citrus flavor, but to really amp up the dish, marinate the chicken before you stuff it with an orange marinade. Combine oil, soy sauce, orange juice, orange zest, honey, ginger and red pepper flakes in a bowl. Pour the marinade over the chicken and refrigerate at 40 F for several hours or overnight. Remove the bird from the marinade, but don't rinse it before you stuff it. Discard any leftover marinade or boil it vigorously to kill any bacteria present. Pour this leftover marinade over the roasted chicken at serving time.