STARFRIT 093209 Instrucciones Y Recetas página 11

RECIPES
ORANGE GLAZED CHICKEN
This tastes great, looks great and is really easy to do.
INGREDIENTS
• (1) 4 lbs (1.8 kg) chicken
• 6 cups (1.5 litre) chicken broth
• 1 small carrot diced
• 2 stalks of celery diced
• 1/2 cup (125 ml) peeled and finely chopped onion
• 1 onion slice
• 1/4 cup (60 ml) butte
• 1/2 cup (125 ml) softened butter
• 1 lb (450 g) mushrooms sliced
• 1/4 cup (60 ml) chopped parsley
• 1/2 tsp (3 ml) dried marjoram
• 1/2 tsp (3 ml) dried thyme
• 12 oz. (375 g) long grain and wild rice mix
• Salt and pepper to taste
PREPARATION
Pour chicken broth into large saucepan. Add carrot, celery, onion slice, salt, pepper, a pinch of
the parsley, marjoram and thyme. Bring to a boil, turn down heat, cover and let simmer for
20 minutes. Strain stock, discarding vegetables. Heat 1/4 cup (60 ml) butter in another large
saucepan. Add mushrooms and cook quickly until lightly browned, stirring constantly. Lift
mushrooms out with a slotted spoon and set aside. Add chopped onion to drippings left in pan
and cook gently for 3 minutes, stirring constantly. Add 4 cups (1 litre) of the stock and bring to
a boil. Add rice mix and chopped parsley. Cover and cook according to the directions on the
rice mix package.Remove pan from heat when rice is cooked and add mushrooms tossing
together with a fork. Let cool. Heat oven to 325 °F (160 °C). Sprinkle insides of chicken with
salt and pepper. Truss the chicken with string and rub the outside completely with the softened
butter. Set the chicken on a shallow roasting rack and cover with a tent of foil (do not wrap it
in foil, merely cover loosely). Roast chicken for 18 minutes a pound or until done. Remove foil
for last 30 minutes to brown chicken. Make Orange Glaze while chicken is cooking. Brush with
the glaze until chicken is done and continue roasting for 10 minutes more.
ORANGE GLAZE
INGREDIENTS
• 1/4 cup (60 ml) peeled orange rind
• 1/2 cup (125 ml) orange juice
• 1 cup (250 ml) corn syrup
• 1/4 cup (60 ml) ground ginger
PREPARATION
Peel enough rind from a medium sized orange using your Rotato Express to make 1/4 cup
(60 ml) dry measure. Coarsely chop rind and combine with remaining ingredients. Brush on
chicken as directed above.
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