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    Archive for June, 2008

    Poulet a l’Orange, A Chicken Recipe from Culinary Institute of Aristocrat

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    Most of the time, I prepare roasted chicken sans garnishing. Roasted chicken doesn’t have to look plain. I discovered this French inspired recipe while attending a one day appreciation course at the Culinary Institute of Aristocrat. Try it out for yourself.

    Ingredients: 4 tbsp orange rind
    Salt and ground black pepper to taste
    1.5 chicken whole
    Salt and ground black pepper to taste
    300 grams fond lie
    50 grams white sugar
    60 ml white wine vinegar
    60 grams butter salted
    45 grams grand marnier
    To taste iodized salt
    To taste ground black pepper

    Garnish
    Orange fruit sliced
    Maraschino red cherries with stem
    Parsley

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