Title: Roast Orange Chicken in Clay Pot
Categories: Chicken, Roast
Yield: 4 Servings

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

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