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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
1

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

2

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

3

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

4

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.

5

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.

6

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