MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Orange Chicken
Categories: Poultry, Citrus, Chilies, Herbs
Yield: 4 servings

5 sm Tangerines or clementines
1/2 c (packed) dark brown sugar
1/4 c Soy sauce
1 1/2 ts Rice or distilled white
- vinegar
1 ts Ground cayenne
4 lb Whole chicken
Salt & black pepper
8 sl Peeled fresh ginger

Set oven @ 400ºF/205ºC.

Squeeze 1/4 cup juice from 2 to 3 tangerines into a
small bowl; reserve the spent peels. Cut the remaining
tangerines into wedges with their peels intact, and set
aside. Add the brown sugar, soy sauce, vinegar and
cayenne to the tangerine juice and whisk until the sugar
dissolves.

Generously season the chicken inside and out with salt
and pepper. Tuck the wingtips behind the body. Stuff the
tangerine peels and 6 ginger slices into the cavity,
then tie the legs together using kitchen twine. Place in
a large ovenproof skillet, and scatter the tangerine
wedges and remaining 2 slices ginger around the chicken.

Slowly pour the juice mixture all over the chicken, then
slide the skillet into the oven. Roast for 30 minutes.

Using a large spoon or baster, quickly and carefully
coat the chicken with the pan sauce. Continue roasting,
basting every 10 minutes, until the chicken is browned
and cooked through, 20 to 30 minutes longer. An
instant-read thermometer inserted in the thickest part
of the breast should register 155 degrees and, in the
leg, 170 degrees. The chicken will continue to cook
while it rests.

Transfer the chicken to a cutting board and let rest for
about 5 minutes. If the pan sauce isn’t already syrupy,
bring it to a boil over medium-high heat on the
stovetop. Be sure to wear oven mitts or use a kitchen
towel to hold the skillet (the handle is hot). Cook,
stirring occasionally, until the bubbles grow larger and
paler brown, and the sauce is the consistency of syrup,
about 5 minutes. Discard the ginger.

Serve the chicken whole or carved with the glaze poured
all over the meat. Arrange the tangerine wedges from the
pan around the bird. You can eat them, if you’d like.

By: Genevieve Ko

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Make Beer and Become God of Your Own Yeasty Universe

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)