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Orange-herb chicken.

Use marinade to make the sauce, too. 1 broiler-fryer chicken (3 to 3-1/2 lb.), cut into serving pieces Orange-herb marinade (recipe follows) 1 cup regular-strength chicken broth

Put chicken in deep bowl; mix with marinade. Cover and chill 4 hours to overnight; stir several times. Drain off marinade and save. Set breast aside; place remaining chicken pieces, skin down, on a rack in a 12- by 15-inch pan. Bake in a 350[deg.] oven for 20 minutes. Turn chicken over and baste with marinade. Add breast, skin up; baste. Bake until breast is white at bone (cut to test), about 20 minutes more.

In a 1- to 2-quart pan, combine broth with remaining marinade and bring to boiling over high heat; ladle over individual portions of chicken. Makes 4 servings.--Liska Anne Crowley, Klickitat, Wash.

Orange-herb marinade. Mix 1 can (6 oz.) thawed frozen orange juice concentrate with 1/3 cup soy sauce; 1-1/2 teaspoons minced fresh ginger; 1 clove garlic, minced or pressed; and 1 teaspoon each chopped fresh thyme, sage, marjoram, rosemary, and oregano or 1/2 teaspoon each of the dried herbs.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1985
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