| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Roast | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Brown sugar |
| 1 | t | Grated orange peel |
| 1 | c | Orange juice |
| Dash of hot pepper sauce | ||
| 1 | Whole chicken, about 3 lbs. | |
| 1 | T | Butter or margarine |
| softened | ||
| 2 | Orange slices, 1/2'd | |
| 1 | T | Cornstarch dissolved in 2 |
| tbsp. water |
INSTRUCTIONS
Soak top & bottom of a 2 qt. clay pot in water about 15 mintues. Drain. In a small bowl combine brown sugar, orange peel, orange juice & hot sauce. 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. 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. 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 q591b4@ilos.net on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 7.6mg
Sodium: 648.9mg
Potassium: 375.3mg
Carbohydrates: 27.6g
Fiber: <1g
Sugar: 25.5g
Protein: 4.9g