Increasingly our world is short on thinking and long on experience. Mix this with inner turmoil and a desperate need for answers from some higher source, along with the infiltration of eastern religions, and you can easily see why the mystical aspects of our culture are so predominant. Our generation would certainly far rather load all of their information in a computer and forget the agony on thinking, especially thinking biblically.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Jewish		1	servings

INGREDIENTS

1	sm	Orange
1	bn	Cilantro
3		Garlic cloves; crushed in garlic press
2	ts	Grated peeled fresh ginger root
1	tb	Olive or vegetable oil
3 1/2	lb	Chicken
1/2	ts	Salt

INSTRUCTIONS

> From: Sam M Rasheed <srasheed@juno.com>
Heat oven to 375 degrees. Grate peel from orange, chop leaves of half
the bunch of cilantro. Combine orange peel, chopped cilantro, garlic,
ginger, oil, & salt in small bowl. Remove excess fat & giblets from
chicken. Gently separate skin from breast and thighs of chicken.
Place herb mixture underneath skin. Cut orange into eighths and
coarsely chop remaining cilantro leaves. Stuff orange & cilantro into
chicken cavity. Roast chicken one hour & 15 minutes, or until juices
run clear. Makes 4 servings.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on
Jan 30, 1999, converted by MM_Buster v2.0l.

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