The clay cooker naturally infuses all the flavor of the oranges and spices for a tender and moist chicken dish. Do not forget to pre-soak the clay-pot.
Prep Time: 10 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- 1 (3 to 4 pound) chicken
- Salt
- Pepper
- 1 clove garlic, crushed
- 2 medium oranges, peeled and sliced (reserve the rinds)
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1 teaspoon grated fresh ginger root
- 1/2 teaspoon allspice, ground
- 1 Tablespoon brown sugar, optional
- Arrowroot
Preparation:
Presoak clay cooker, 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 F. 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.
Yield: 4 servings
Recipe Source: The Clay-Pot Cookbook by Georgia and Grover Sales (Macmillan)
Reprinted with permission.
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 F. 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.
Yield: 4 servings
Recipe Source: The Clay-Pot Cookbook by Georgia and Grover Sales (Macmillan)
Reprinted with permission.
