1 (4-5 lb.) roasting chicken
1/2 tsp. Accent
1/4 tsp. pepper
1/2 tsp. salt
3 seedless oranges, peeled and sliced into 1/2 inch slices
3/4 c. celery, cut diagonally into 1/2 inch pieces
1/4 c. chopped parsley
1/2 c. dry white wine
1/2 c. orange juice
1/4 c. honey
4 c. hot cooked fluffy rice
2 tbsp. cornstarch, mixed in 1/2 c. water

Dry the chicken inside and out with paper toweling. Sprinkle the cavity with Accent; rub the outside with pepper and salt. Mix the sliced oranges, celery, and parsley together and place in the cavity of the chicken. Truss with skewers; tie legs together so that chicken can be placed breast side down in the roasting pan. Mix the white wine and orange juice and pour this around the chicken. Brush the chicken with honey. Place at 425 degrees, uncovered, for 40 minutes. Baste occasionally. At the end of this time, turn the chicken over, breast side up, and roast at 350 degrees for an additional 30 minutes. Baste the breast and legs frequently during this time.

Serve, place the chicken in the middle of a heated platter with the rice mounded around the outside. Skim off any excess fat from the liquid in the pan and then stir in the cornstarch and water. Cook over low heat, stirring constantly, until quite thick. Pour this thickened gravy over the mounded rice.