| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Roast | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Brown sugar |
| 1 | ts | Grated orange peel |
| 1 | c | Orange juice Dash of hot pepper sauce |
| 1 | Whole chicken, about 3 lbs. | |
| 1 | tb | Butter or margarine, softened |
| 2 | Orange slices, 1/2'd | |
| 1 | tb | Cornstarch dissolved in 2 tbsp. water |
INSTRUCTIONS
1. Soak top & bottom of a 2 qt. clay pot in water about 15 mintues. Drain. 2. In a small bowl combine brown sugar, orange peel, orange juice & hot sauce. 3. Rinse & dry the chicken; remove excess fat around the cavity. Rub w/ butter & place inside pot. Pour sauce over all. Secure orange slices on top of chicken w/ wooden toothpicks. 4. Cover & place cooker in the middle of a cold oven. Turn the oven on to 475 & bake 1 hour. Remove the lid & bake uncovered for 10 minutes to brown the skin lightly. 5. Remove chicken to a heated platter. Place sauce in a small saucepan & heat over medium-high heat. Add dissolved cornstarch to liquid & cook, stirring constantly until sauce thickens & bubbles. Serve w/ chicken. Posted to MM-Recipes Digest by [email protected] on Mar 16, 1998
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