Claypot Orange Chicken
rec.food.recipes/Niki/2003

3-4 lb. chicken, skin removed
salt, optional
pepper to taste
1 clove garlic, crushed
2 medium oranges, grated, then peeled and sliced
1/2 cup orange juice
1/4 cup low-sodium soy sauce
1 teaspoon grated fresh ginger root
1/2 teaspoon allspice, ground
1 tablespoon brown sugar
arrowroot, optional

Wash chicken, inside and out, the rub with salt, pepper and crushed garlic. Stuff with peeled orange slices. Place chicken in presoaked clay pot, breast down. Sprinkle grated orange rind over chicken.

Combine orange juice, soy sauce, ginger root, allspice and brown sugar and pour over chicken. Place covered clay pot in a cold oven. Set oven at 480 degrees F and cook for 90 minutes.

After 80 minutes, remove clay pot from oven and pour liquid into saucepan. Return the clay pot, uncovered, to oven for final 10 minutes to brown the chicken.

Meanwhile, bring sauce to a boil and thicken with arrowroot, if desired. You may want to add a bit of brown sugar to the sauce, to taste.