ROAST
SAUCE
1 each chicken
3 tbsp butter
1/2 tbsp mustard, dijon
1/2 cup juice, orange
1/4 cup sugar, brown
1 tbsp cornstarch
1/4 cup water
1/8 cup vodka
Directions
Cut chickens in half lengthwise. Blend butter and mustard together.
Rub chicken inside and out with this mixture. Place chicken, skin
side down, in baking dish with tight-fitting cover.
Preheat oven to 375. Combine orange juice and brown sugar, stirring
until sugar is completely dissolved. Pour over and around chicken.
Cover and bake for 30 minutes.
Turn chicken over, baste with pan juices, and continue to bake,
uncovered, for 20 minutes longer, basting occasionally.
Remove chicken to heated platter and keep warm. Mix cornstarch with
water. Stir this into juices from pan. Cook over low heat, stirring
constantly, until thickened. Remove from heat, stir in vodka, and
pour sauce over chicken.
Sylvia's comments: I'm unenthusiastic about this one, and I'm not
sure why. The chicken was pretty bland, but chicken usually tastes
bland to me, and the sauce was certainly flavorful. The combination
of mustard and orange juice didn't do a thing for my taste buds. It
also took about 1/2 hour longer to bake than the recipe called for.
Next time, I think I'll leave out the mustard/butter rub, add a
little pumpkin pie spice to the orange juice/brown sugar mixture, and
cook the whole mess in the crockpot rather than the oven.
Servings: 2 servings
Chicken In Orange Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
Experts have traced the existance of recipes back into the far past, certainly as far back into recorded history as pharonic Egypt, and maybe even further. However, sadly, these old records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Closer to modern times, we have a couple of recipe books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of food cooked for the rich and wealthy people of the period. During the following few hundred years, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and as a result chefs and their recipe collections became highly prized. Even so, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe publications were increasing in popularity mostly as a result of increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Chicken In Orange Sauce recipe.
