Orange Glazed Chicken (OAMC)

• 3 (2 1/2 lb) broiler chickens, cut up
• 1 12 cups French dressing
• 21 ounces ginger ale
• 1 12 cups orange juice
• 1 tablespoon cornstarch
• red pepper flakes (optional)

1. Marinate the chicken in the french dressing for at least 1 hour.
2. Brown chickens under the broiler.
3. Heat together the ginger ale, orange juice and cornstarch.
4. Using this as a glaze, pour over chicken.
5. Freeze.
6. To serve: Defrost and bake chicken at 300 for 1 1/2 hours, basting with the glaze.

broiler chickens, ginger ale, orange juice, cornstarch, red pepper

Taken from www.food.com/recipe/orange-glazed-chicken-oamc-31429 (may not work)