INGREDIENTS: 3 Tbsp. honey 2 Tbsp. soy sauce 1 tsp. finely minced gingerroot 1 4-lb whole roasting chicken 3 minced garlic cloves 1 whole orange, sliced 2 Tbsp. cornstarch 3 Tbsp. orange juice
DIRECTIONS: Rinse chicken and drain well. Pat the chicken with paper towels to dry. Place garlic and orange slices inside chicken. Spray a 4-6 quart crockpot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and gingerroot in small bowl and pour over chicken. Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked. Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce. YIELD: 6 servings
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