1 whole fryer
2 c. orange juice
1 c. chopped celery
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 c. raisins
Salt to taste
Paprika to taste

Day before you plan to cook chicken, cut it up into parts. Wash the chicken pieces in a large casserole dish, then cover with 2 cups of orange juice. Cover casserole dish and refrigerate to marinade for 24 hours before cooking. Next morning turn pieces over so each piece is submerged in the juice.

Preheat oven to 350 degrees. While the oven is heating, chop celery, both peppers. Take chicken out of refrigerator. You will be cooking it right in the orange juice. Sprinkle top of chicken with salt, paprika, celery, peppers, raisins across top of chicken. Cook 45 to 50 minutes until the chicken is tender and brown. If you like gravy, you can thicken juice from the chicken with a little cornstarch. Serve over rice. 4 servings. HINTS: Sometimes when I want to serve this to company, I'll add a small can of drained mandarin oranges to chicken sauce after it is cooked to make it extra special. Sprinkle final dish with some whole walnut pieces.