| 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 q591b4@ilos.net on Mar 16, 1998
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