Henrietta sklanky's (obm) chicken with poached oranges and g

1 Servings

Ingredients

Quantity Ingredient
2 Fryers; cut up
1 teaspoon Dried basil
¼ teaspoon Fresh pepper
Granulated garlic to taste
½ cup Soy sauce
½ cup Ketchup
¼ cup Honey
½ cup Water
1 cup Sugar
4 Naval orange segments; (up to 5)
Cornstarch if needed
1½ cup Seedless grapes
3 tablespoons Zest or slivered orange rind; white membrane removed

Directions

SAUCE #1

SAUCE #2

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 8-10 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 ½ the sauce #2 and orange wedges over the chicken and ¾ 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 JEWISH-FOOD digest V97 #311 by XXAZ71A@... (MRS NAOMI R SANDERS) on Nov 29, 1997

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