heritage foods
Orange Glazed Chicken by Chef Danny Williamson of Good Shepherd, KS


3.5 lb Heritage Chicken, split in half
4 Cups Orange Juice
1 teaspoon Ground Ginger
½ cup Brown Sugar
1 tablespoon Rice Wine Vinegar
1 Tablespoon Cornstarch


Place chicken in roasting pan or place halves in 2 quart baking dish. Mix ginger into orange juice and pour over chicken (divide in half if using baking dishes). Bake covered at 375’ for 1 ½ hours, remove cover and bake an additional 30 minutes. Remove chicken from pan and reserve 1 cup of the juice left in the pan. Place juice in small pot and add brown sugar and rice wine vinegar, cook over medium high heat for 10 to 15 minutes, take one tablespoon of orange juice mixture from pot and add 1 tablespoon cornstarch, combine until smooth. Spoon cornstarch mixture back into pot and stir until thick, pour over chicken and serve.