TERIYAKI FLAVORED ORANGE IN THE BUTT ROASTED CHICKEN !

Well the light over the fish tank went out this morning. I took about two hours of helping Dad figure out that the bulb was good but the light fixture was not. In his very miserly way he wanted to see if he could fix the light fixture. Which gave him something to do today because he canceled his Sunday newspaper. Anyway he took the fixture all apart, finding nothing wrong and wanted to open up the ballast to the light. It took me some convincing but I finally got him to agree to letting me buy a new light fixture. So this afternoon I took him to the pet store near Walmart. I think it was in the state of Maine we drove so long following his directions to get there. But we did get there and back with a new fixture. Took another hour or two to figure out how to read the instructions with the pictures,circles and arrows on them in a foreign language. Got the new light on just in time for dinner. I had bought a whole chicken to cook up for Saturday but because someone had "Chores" to do so I didn't cook it up on Saturday electing to just have some soup.(By the way Dad had no trouble starting tonight's fire with the kindling wood, thanx). Well today I had to cook up the chicken because it was starting to leak chicken juices in the plastic bag I had it in,inside the nice new refrigerator I had bought last year.

So I came up with this recipe, it's a good one!
This is a very flavorful, fork tender meat fall off the bone keeper !
I took one whole bird, removed the guTs and washed inside and out.
In a foil lined roasting pan (for easy clean up), I put a few slices of onions, carrots and stalks of celery on the bottom. Cut four corners off of a fresh orange, stuck a few whole cloves in the orange and then jammed the whole orange inside the cavity of the bird, placed the bird on the veggies in the pan. Sprinkled with black pepper and garlic powder. Poured some teriyaki sauce on top of the chicken. Baked covered in a 350 degree oven for about an hour and a half. Then I stuffed as much fresh spinach as would fit around chicken in pan, poured a little more teriyaki sauce on top of bird along with a tablespoon of dark brown sugar along with a splash of red wine vinegar on the spinach. Back in the oven for another hour. Placed a few cloves of garlic and some fresh grape tomatoes around. Turned the oven off, then back in the oven for another hour. Simply irresistible!Along with steamed white rice flavored with orange peel, I really can't describe how good it was.Although the spinach cooked down to nothing, the roasted garlic cloves were great and even the clove stabbed orange in the chickens butt was tasty.


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