Instructions: 1. Preheat to 350 deg. Arrange chicken skin up in 13x9x2" baking pan.

Season w/salt, pepper, and 1/4 tsp. paprika.

2. In bowl, mix o.j., scallion, bouillon granules (or spice mix) and peel. Pour over chicken, and bake 1 hr., until chicken is brown and tender.

3. In medium saucepan, mix dissolved cornstarch and remaining paprika.

Stir in 3/4 cup of pan drippings; bring to a boil. Stir constantly until thick and bubbly. Add grapes and cook for 2 min., until hot.

Footnotes:
If you poor the juices from cooked chicken into a container, then refrigerate, waxy fats will congeal at the top, easy to scrape off of the high protein gelatin underneath, then later, you need only heat up the gelatin to have homemade broth or soup base! Can be stored in freezer in old yogurt/sherbert containers for a long time.

Bouillon granules are frequently high in salt and MSG, among other nasties. Instead try salt-free spice mixes, such as Parsley Patch (R)

or Mrs. Dash (R), or add a little more scallions and peels.

Other orange-chicken recipes may ask for 1/8-1/4 tsp. ground cloves

(yum!), 1 Tbsp. honey, 1/4(+)tsp. cinnamon, and/or fresh or frozen berries (cran, ras, black, etc.). Try mixing and matching to get your own favorite blend.

To add "orange" to chicken
*breasts*, melt (() 2 Tbsp. butter in frying pan over med heat, add seasoned chicken for 8-10 minutes, turning once.

Then continue with sauces as described above...

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