Little Malice wrote:
> One time on Usenet, said:
>
>>On 28 Sep 2006 19:51:25 -0700, "Alan Truism" >
>>wrote:
>>
>>>Melba's Jammin' wrote:
>
>
>>>>Would it be a bad thing to stuff the cavity of Birdy with a coupla
>>>>clementines that are more like oranges? With what else? I've got 45
>>>>minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>
>
>>>I used an orange in the carcass while making one of those beer can
>>>chickens and it did not work out very well. I would not do it again. It
>>>gave the chicken a nasty taste.
>
>
>>Did you peel the orange or at least cut it open? Orange chicken is a
>>popular dish, so it can't be all *that* nasty if the bitterness of the
>>peel doesn't take over.
>
>
> Maybe it was the brand of beer in the can... ;-)
>
>
Using the 'zest' of an orange, lemon or lime peel will give a nice
flavour to the chicken.
Very carefully so as not to get any of the bitter 'pith' in with the
zest remove the zest from a couple of oranges and sprinkle on a buttered
or oiled & seasoned chicken, roast and baste in the usual manner taking
care not to dislodge the zest.
This zest can also be stuffed between the skin and the flesh of the bird.
If i understand it correctly, the oils in the orange zest precipitate
into the chicken.
When the bird is done and removed from the roasting pan and the pan
juices de fatted and the pan de glazed use the juice from the oranges to
make the sauce for the chicken with.
Personally, with the exception of the Chinese beef in plum sauce i don't
care for fruit and meat mixtures, but the 'elderly relative' likes the
above orange chicken very much.
---
JL