1. Soak top & bottom of a 2 qt. clay pot in water about 15 mintues. Drain. 2. In a small bowl combine brown sugar, orange peel, orange juice & hot sauce. 3. Rinse & dry the chicken; remove excess fat around the cavity. Rub w/ butter & place inside pot. Pour sauce over all. Secure orange slices on top of chicken w/ wooden toothpicks. 4. Cover & place cooker in the middle of a cold oven. Turn the oven on to 475 & bake 1 hour. Remove the lid & bake uncovered for 10 minutes to brown the skin lightly. 5. Remove chicken to a heated platter. Place sauce in a small saucepan & heat over medium-high heat. Add dissolved cornstarch to liquid & cook, stirring constantly until sauce thickens & bubbles. Serve w/ chicken. Posted to MM-Recipes Digest by firstname.lastname@example.org on Mar 16, 1998
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 31.2mg||1 %|
|Potassium 174.2mg||5 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 42g|
|Protein 0.5g||1 %|
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Calories per serving: 192
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