No reason why duck should have a monopoly on orange, as this easy-to-fix variation will prove.
Presoak pot, top and bottom, in water for fifteen minutes.
Wash chicken, inside and out, under running cold water.
Rub inside of chicken with salt, pepper and pressed garlic.
Stuff with orange slices, peeled. Place chicken in pot, breast down.
Grate the orange rind and sprinkle over chicken.
Add orange juice, soy sauce, ginger, allspice and brown sugar.
Place covered pot in cold oven.
Turn temperature to 480 degrees.
Cook 90 minutes.
Ten minutes before done, remove from oven, pour liquid into saucepan.
Return the pot, uncovered, to oven for final 10 minutes to brown the chicken. Meanwhile, bring sauce to a boil and thicken with arrowroot. You may want to add a bit of brown sugar to the sauce, to taste.
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