| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Clay pot |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (3-4#) |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Garlic clove, crushed |
| 2 |
md |
Oranges, peeled and sliced |
| 1 |
c |
Orange juice |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Grated ginger root |
| 1/2 |
ts |
Ground allspice |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Arrowroot |
| 2 |
tb |
Chicken stock |
INSTRUCTIONS
Soak pot for 15 minutes. Wash chicken inside and out undel cold
running water. Run inside of chicken with salt, pepper and pressed
garlic. Stuff with orange slices.
Place chicken in pot breast side down. Grate orange rind and sprinkle
over chicken. Add orange juice, soy sauce, ginger root, allspice and
brown sugar. Place covered pot in cold oven. Set temperature at
480'F. Cook 90 minutes. Remove from oven, pour liquid into saucepan.
Flip chicken breast side up. Return pot, uncovered, to oven for 10
minutes to brown chicken. Meanwhile, bring sauce to a boil and
thicken with arrowroot mixed with stock. Taste sauce and add
additional brown sugar if desired.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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