Roast orange chicken in clay pot

Yield: 4 Servings

Measure Ingredient
⅓ cup Brown sugar
1 teaspoon Grated orange peel
1 cup Orange juice Dash of hot pepper sauce
1 Whole chicken, about 3 lbs.
1 tablespoon Butter or margarine, softened
2 Orange slices, 1/2'd
1 tablespoon Cornstarch dissolved in 2 tbsp. water

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.

Prep: 20 minutes Cook: 1 ¼ hours From: Elizabeth Norsworthy Date: 07 Mar 94

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