INGREDIENTS

INSTRUCTIONS

ROAST
SAUCE
1 ea Chicken 3 tb Butter 1/2 tb Mustard, Dijon 1/2 c Juice, orange 1/4 c
Sugar, brown 1 tb Cornstarch 1/4 c Water 1/8 c Vodka
Cut chickens in half lengthwise.  Blend butter and mustard together. Rub
chicken inside and out with this mixture. Place chicken, skin side down, in
baking dish with tight-fitting cover.
Preheat oven to 375. Combine orange juice and brown sugar, stirring until
sugar is completely dissolved. Pour over and around chicken. Cover and bake
for 30 minutes.
Turn chicken over, baste with pan juices, and continue to bake, uncovered,
for 20 minutes longer, basting occasionally.
Remove chicken to heated platter and keep warm.  Mix cornstarch with water.
Stir this into juices from pan. Cook over low heat, stirring constantly,
until thickened. Remove from heat, stir in vodka, and pour sauce over
chicken.
Sylvia's comments: I'm unenthusiastic about this one, and I'm not sure why.
The chicken was pretty bland, but chicken usually tastes bland to me, and
the sauce was certainly flavorful. The combination of mustard and orange
juice didn't do a thing for my taste buds. It also took about 1/2 hour
longer to bake than the recipe called for. Next time, I think I'll leave
out the mustard/butter rub, add a little pumpkin pie spice to the orange
juice/brown sugar mixture, and cook the whole mess in the crockpot rather
than the oven.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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