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Homemade Chicken in Orange Sauce

Yields6 Servings

orange chicken

 2 whole fryers (2-1/2 to 3 lbs.)
 3 tbsp minced onion
 ¼ tsp dried tarragon leaves
 3 tbsp margarine
 3 tbsp shredded orange peel
 ¾ cup orange juice
  tsp salt (optional)
 ¼ tsp dry mustard
  cup red currant jelly
 3 tbsp sweet red wine
 1 orange peeled and sectioned
 2.25 tsp cornstarch

To make the glaze: Over medium heat, saute onion and tarragon in margarine until tender.


Add next 5 ingredients and stir constantly until jelly is melted. Reduce heat, add wine and orange sections. Cook for 2 minutes.


Divide glaze into two portions. Place chicken in pan, brush with one of the portions, reserving the remaining to use for basting during baking.


Roast uncovered at 375 degrees F for 1-1/4 to 2 hours. If chicken starts to brown too much, cover with foil. Chicken is done when breast registers 170 degrees.


To make the orange sauce: Place cornstarch in a saucepan. Slowly add other portion of reserved glaze. While stirring constantly, cook over medium heat until thick and boiling.


Boil one minute, then pour over roasted chickens just before serving.

Suggested Handi-Foil Products:

2200 – CoverRoaster Pan
22321 – Ultimates® Roaster/Baker Pans

Nutrition Facts

Servings 6