Orange Chicken

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

No reason why duck should have a monopoly on orange, as this easy-to-fix variation will prove.


  • 1 3-to 4-pound chicken
  • Salt
  • Pepper
  • 1 clove garlic, crushed
  • 2 medium oranges, peeled and sliced (reserve the rinds)
  • Β½ cup orange juice
  • ΒΌ cup soy sauce
  • 1 teaspoon grated fresh ginger root
  • Β½ teaspoon allspice, ground
  • 1 tablespoon brown sugar
  • Arrowroot


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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