Poultry: Spicy Oriental by Recipe Cottage

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	Spicy Oriental

		SPICY ORIENTAL CHICKEN 1 chicken 2 medium size onions 1 cup chicken broth 1 cup beef broth Hot pepper (Paprika) cayenne pepper cinnamon cloves 2 cups dry white wine 3 one inch cubes of frozen butter. Italian Balsamo vinegar honey (the liquid type) brown sugar caraway seeds, if you serve potatoes Wash and dry chicken. Rub the inside with one heaped tablespoon of each: hot pepper, Cayenne pepper and cinnamon. Spike onions with cloves (like a hedgehog). Put onions into chicken and close (sow tightly). Prepare mixture of 1/2 cup honey, 1 tablespoon each of Cayenne pepper, hot pepper, clove powder, 2 table poons of beef broth and 1/2 cup of Italian Balsamo vinegar. Brush this mixture on all sides of chicken. Broil chicken in a covered ceramic pot in the oven at medium to 2/3 heat. (about one hour). Then uncover pot and continue broiling until chicken is done and gold brown. Melt 1 cup of brown sugar in a pan until brown (not burned!) Add one tablespoon of each: Cayenne pepper, hot pepper and cinnamon. Add 1 cup of each: Chicken broth and beef broth, 2 cups of white wine and one cup of Italian Balsamo vinegar. Let boil over small flame for about 20 minutes. Then add frozen butter until fully melted. Sprinkle chicken, when ready, with salt and pepper. Serve with French bread or potatoes boiled with caraway seeds. Despite all the spices this chicken is not so hot due to the honey and brown sugar.