Clay-Pot Orange Chicken

• 1 (3 -4 lb) chicken
• salt
• pepper
• 1 garlic clove, crushed
• 2 medium oranges, peeled and sliced (reserve the rinds)
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon allspice, ground
• 1 tablespoon brown sugar
• cornstarch, to thicken

1. Presoak pot, top and bottom, in water for fifteen minutes.
2. Wash chicken, inside and out, under running cold water.
3. Rub inside of chicken with salt, pepper and pressed garlic.
4. Stuff with orange slices, peeled.
5. Place chicken in pot, breast down.
6. Grate the orange rind and sprinkle over chicken.
7. Add orange juice, soy sauce, ginger, allspice and brown sugar.
8. Place covered pot in cold oven. Turn temperature to 250u0b0C.
9. Cook 90 minutes or until cooked to your liking.
10. Ten minutes before done, remove from oven, pour liquid into saucepan.
11. Return the pot, uncovered, to oven for final 10 minutes to brown the chicken.
12. Meanwhile, bring sauce to a boil and thicken with cornstarch or arrowroot.
13. You may want to add a bit of brown sugar to the sauce, to taste.

chicken, salt, pepper, garlic, oranges, orange juice, soy sauce, fresh ginger, allspice, brown sugar, cornstarch

Taken from www.food.com/recipe/clay-pot-orange-chicken-269215 (may not work)