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  Dark brown sugar; packed
    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 Fresh ginger; peeled

  Set oven @ 400 F/205 C.

  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 F and, in the
  leg, 170 F. 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.

  Recipe by Genevieve Ko

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

  Uncle Dirty Dave's Archives

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