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home > recipes > meat > stuffed orange chicken
Orange Stuffing: 1/2 cup chopped celery 1/2 cup chopped onion 1 stick butter or margarine 4 cups day old white bread cubes for stuffing 1/2 cup chopped pecans 1 tsp salt 1 tsp poultry seasoning 1/2 tsp pepper 1/2 cup orange liquor divided 1 orange, peeled, sectioned and chopped 1 fresh 5 lb chicken Sauté in a large skillet the onion and celery with the butter or margarine until soft. Mix in bread cubes, pecans and seasonings, 1/4 cup orange liquor and fresh chopped orange. Sprinkle chicken inside and out with salt and pepper. Stuff chicken with the prepared stuffing mixture. Bake on a preheated 400F oven about 2 1/2 hours or until chicken is done and tender. Remove chicken to serving platter. Warm remaining 1/4 cup orange liquor, Ignite and pour over chicken. When flame dies, serve immediately. Serves 6 or more. Note: one does not have to flame the chicken. If you wish, use the remaining 1/4 cup orange liquor to baste the roasting chicken. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/

Stuffed Orange Chicken


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list all recipes for MEAT (1007)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: stuffed
keyword: orange
keyword: chicken
recipes for meat
recipes by butterflydog
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(posted April 30, 2001)

Orange Stuffing:
1/2 cup chopped
celery
1/2 cup chopped
onion
1 stick
butter or margarine
4 cups day old white
bread cubes for stuffing
1/2 cup chopped pecans
1 tsp
salt
1 tsp
poultry seasoning
1/2 tsp pepper
1/2 cup
orange liquor divided
1
orange, peeled, sectioned and chopped
1 fresh 5 lb
chicken

Sauté in a large
skillet the onion and
celery with the butter or margarine until soft. Mix in bread cubes, pecans and seasonings, 1/4 cup orange liquor and fresh chopped orange. Sprinkle chicken inside and out with salt and pepper. Stuff chicken with the prepared stuffing mixture. Bake on a preheated 400F oven about 2 1/2 hours or until chicken is done and tender. Remove chicken to serving platter. Warm remaining 1/4 cup orange liquor, Ignite and pour over chicken. When flame dies, serve immediately.

Serves 6 or more. Note: one does not have to flame the
chicken. If you wish, use the remaining 1/4 cup orange liquor to baste the roasting chicken.

Visit our web page, Home of:
Joan's Culinary
Baking Adventures &
Joan's Quality
Cuisine
http://www.pipeline.com/~rosskat/


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