For no particular reason whatsoever, here’s a yummy chicken recipe. This one has a fun history – I served this to 160 people at an SCA event in 1998. It has the benefit of being inexpensive and relatively easy to prepare. Enjoy!

Orange-Glazed Baked Chicken
(Recipe by Lord Duncan MacKinnon of Tobermory, aka Tom Brady)
(serves 8)

Ingredients:
2 fryer chickens (3-4 lbs each)

1 cup granulated salt
2 gallons water

6 oz. frozen orange juice concentrate
4 oz. water
4 oz. white vinegar
½ cup honey
2 Tablespoons orange marmalade
½ teaspoon cinnamon
¼ teaspoon powdered ginger
1 medium seedless orange

Procedure:
1. BRINING: Mix ½ cup of salt per gallon of water. Use 1 gallon of water per chicken, making sure that the chickens are not too crowded in the brining container. Soak the chickens in brine in a refrigerator for 8-12 hours.
2. Remove the chickens from the brine and wash them thoroughly, paying special attention to the cavity, wings, and drumsticks.
3. GLAZE: In a large saucepan, add the OJ concentrate, water, and vinegar. Bring this to a boil, stirring frequently so that it doesn’t scorch.
4. Turn down the heat so that the pot is at a simmer. Add the honey, stirring constantly with a whisk so that the honey doesn’t burn on the bottom of the pot. Simmer for 20-30 minutes, stirring occasionally.
5. Place the ginger and cinnamon in a small bowl. Using a ladle, remove a small amount of the OJ/honey mixture and add it to the bowl. Stir it until all the liquid is absorbed. Add a little more liquid and stir. Continue this until the mixture in the bowl is a thin liquid, then add it to the pot. Add the marmalade. Simmer for 5 minutes more, then remove from heat.
6. Wash the orange, then slice the orange into thin (1/4″) slices. Cut those slices in half.
7. Preheat the ovens to 350°F.
8. Place the chickens on greased baking sheets, lying on their backs. Insert as many pieces of orange as possible between the breast meat and the skin. Place a few slices in the cavity of the chicken, if you have some oranges left over (it helps to wear latex gloves during this process – it looks weird, but it works!).
9. Pour the glaze over each chicken, allowing about 1 cup of glaze per chicken.
10. Place the chickens in the oven. Baste every 15 minutes.
11. When the temperature of the thigh is 175-180°F (50-60 minutes), remove the chickens from the oven. Baste one last time. Let stand for at least 10 minutes before serving.

Tom’s notes: I think the brining is the key to this dish – I picked it up from a wonderful magazine called Cook’s Illustrated. If you enjoy cooking, I recommend the magazine highly.