Citrus and Garlic Roasted Chicken

Last night I made the best roasted chicken ever. It consisted of stuffing the carcass with 1 orange and a lemon cut in 1/4 pieces and a whole head of garlic with the end sliced in a cross cut. Tying the legs together which was a total first for me but amazingly I did it correctly and all the stuffing stayed inside where it belonged. Next I seasoned the chicken with salt and pepper and baked in a 400 degree oven. For the first hour you just bake the chicken. During that time make a citrus sauce 1/4 C of orange juice and the juice of 2 lemons. Mix in a tablespoon of olive oil and 3 cloves of garlic minced. I then basted the chicken with sauce every 20 minutes or so. Do not let the bottom drippings burn. Make 2 c of chicken broth to moisten the bottom of the pan to prevent burning of the drippings throughout the cooking time.
Now the recipe called for about a 6 pound chicken which I got and was only to take one hour and 45 minutes to cook..... Ha three hours later it was finally done. When thermometer reached 170 degrees. Remove the chicken from the pan and place the pan on the top of the stove on medium heat, whisk in left over chicken broth and reduce by a third. Use a gravy separator to separate the sauce from the oil, pour the sauce over the sliced chicken when serving. The chicken was soooo juicy and tender, I could taste a garlicy citrus flavor in every bite. Usually only the skin tends to get flavored but by stuffing the inside of the carcass it was flavored throughout. Well worth the wait. Yum!!