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Orange Baked Chicken

Leftovers of this orange-flavored bird make a delicious chicken salad. A touch of curry and chutney in the dressing is all that’s needed for a special salad treat. Makes five to six servings.

3½-4 lb. roasting chicken
1 orange, cut into 5 pieces
Salt and white pepper
1 ½ cups apricot nectar
½ can (6 oz. size) frozen orange juice concentrate
½ cup light raisins
1 tbsp. chopped fresh sage, tarragon, or other herb
½ cup (4 oz. can) drained sliced mushrooms

Beurre manie, made by combining 1 tbsp. flour with 1 tbsp. softened butter

Trim or pull away any excess fat from chicken. Fill cavity with orange sections. Truss the chicken and place in Bread Dome. Salt and pepper. Combine apricot nectar, orange juice, raisins, and sage; add to Bread Dome. Cover and put in oven at 400° for 1 hour. Uncover and continue to cook for 20 to 30 minutes, until chicken is browned and done. Remove chicken and set aside to rest for a few minutes before slicing.

Pour pan juices into a saucepan. Heat and reduce sauce slightly, skimming off the fat. Add mushrooms. Thicken with Beurre manie, whisking it in bit by bit, until sauce is of desired consistency. Serve over sliced chicken.