Total Calories: 1,193
Preheat oven to 400°.
Remove giblets and neck from body cavity. Rinse chicken and pat dry. Remove excess skin and fat discard. Sprinkle chicken with 1 teaspoon of the salt. Fasten neck skin over back with skewers. Stuff body cavity with orange quarters, celery and peppercorns. Close cavity with skewers. Tie legs and tail together. Fold wing tips under body. Place chicken, breast-side up, on a rack in a roasting pan. Pour water into roasting pan.
Roast chicken for 30 minutes. Reduce oven temperature to 325° and roast 1 1/2 to 2 hours longer or until done, basting occasionally.
Meanwhile, in a medium saucepan over medium-high heat, cook jelly, orange rind and juice, wine, lemon juice, dry mustard, ginger, remaining 1/4 teaspoon salt and hot pepper sauce until sauce is syrupy, stirring occasionally. Strain through a sieve. Brush chicken with sauce every 10 minutes during last 20 to 30 minutes of roasting.
Remove skewers from chicken. Carefully remove orange, celery and peppercorns from cavity and discard. Place chicken on a heated platter and serve with remaining sauce.
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