Recipes

We love to swap citrus-based recipes. Here are some all-time favorites of ours, directly from our groves (and our grandmas).


Poulet à L’Orange

Submitted by Nancy Ann Varn Bevis, Peace River Packing Company

This crowd-pleaser may be easier to make than pronounce. We just call it “Orange-roasted chicken.” Or simply, “Delicious.”

Poulet à L’Orange

Ingredients

  • 2 broiler-fryer chickens, cut up
  • 2 medium navel oranges, unpeeled and cut into thick slices
  • 1 envelope onion soup mix
  • 1 & 1/2 cups Florida’s Natural® Orange Juice (Most Pulp)

Instructions

  1. Place chicken and orange slices in a large roasting pan.
  2. Add onion soup mix. Pour orange juice over chicken and orange slices.
  3. Bake 1 & 1/2 hours in a 400° F oven until tender and glazed, basting and turning occasionally.
  4. Serve with pan juice.

Serves 6