1 (3 lb.) chicken
1 onion
2 tsp. salt
1 stalk escallion
1 sprig thyme
1 peg garlic
4 tbsp. bread crumbs
1 egg
4 tbsp. flour
1/2 c. cooking oil
1 med. carrot
1 sprig parsley
1/4 c. sugar
2 tsp. cornstarch
4 tsp. orange juice
2 tsp. butter
1 c. boiling water
1 tsp. orange rind
1 sprig parsley

Wash, dry and joint chicken and season. Beat egg with 1 teaspoon water; roll each piece of chicken in flour, then in egg, then in bread crumbs; fry in deep fat until golden brown.

FOR SAUCE, place orange rind to boil in water for 2 minutes, mix cornstarch, sugar, salt and add butter, chopped carrot, parsley and water. Boil to thicken, consistency must be thick. Remove from flames and add orange juice. Serves 4.