Recipe - Chicken In Orange Sauce

ROAST

SAUCE

1 ea Chicken 3 tablespoon Butter One half tablespoon Mustard, Dijon One half cup Juice, orange One fourth c
Sugar, brown 1 tablespoon Cornstarch One fourth cup Water 1/8 cup Vodka

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 tightfitting 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini