Recipe - Henrietta Sklankys (Obm) Chicken With Poached Oranges And G

2 Fryers; cut up
1 teaspoon Dried basil
One fourth teaspoon Fresh pepper
Granulated garlic to taste

SAUCE #1
One half cup Soy sauce
One half cup Ketchup
One fourth cup Honey

SAUCE #2
One half cup Water
1 cup Sugar
4 Naval orange segments; (up
to 5)
Cornstarch if needed
1 One half cup Seedless grapes
3 tablespoon Zest or slivered orange
rind; white membrane
removed

Naomi Sanders of St.Louis Recipe from "Bless Us with Tradition"

Place chicken in roasting pan, in a single layer, skin up. Sprinkle chicken
pieces, on both sides with basil, garlic and fresh ground pepper. In a
bowl, mix soy sauce, ketchup and honey. Baste with sauce #1. Bake at 350 F
uncovered, basting frequently for 1 hour or until fork tender. Meanwhile,
prepare sauce #2. Bring the water and sugar and orange rind to a boil and
simmer until slightly thickened, about 810 minutes. If not thick enough
add 1 to 2 teaspoons of cornstarch mixed with a small amount of water. Add
orange wedges. Simmer 3 more minutes. When chicken is ready, remove from
oven. Discard juices and lay chicken in a single layer in clean roasting
pan. Pour One half the sauce #2 and orange wedges over the chicken and 3/4
grapes. Repeat with the balance of chicken and sauce#2, orange wedges and
grapes. Cover with foil and heat before serving.

P.s. Not all the recipes in this cookbook are this complicated. The result
of this recipe is very delicious, but a lot of work.

Posted to JEWISHFOOD digest V97 #311 by XXAZ71A@prodigy.com (MRS NAOMI R
SANDERS) on Nov 29, 1997