Israeli Chicken with Kumquats

• 1 frying chicken (3 to 3½ pounds), cut into serving pieces
• ½ cup orange juice

Presoak pot, top and bottom, in water for 15 minutes.

Rub chicken parts with generous amounts of salt, and place in pot.

Combine orange juice, lemon juice and honey, and pour over the chicken. Add the chilies.

Place covered pot in cold oven.

Set temperature to 480 degrees