Ingredients:

30 chicken breast halves

15 chicken drumsticks

15 chicken thighs

2 teaspoons garlic salt

1 cup melted butter, divided

1/2 cup flour

1/2 cup sugar

1 teaspoon dry mustard

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1 quart orange juice

2 tablespoons salt or to taste

Directions:

Preheat oven to 375° F (190° C).

Place chicken in single layer, skin side up, in 2 large baking pans. Keep breast halves in a separate pan as they will cook more quickly than the legs and thighs.

Mix 1/4 cup melted mutter with 2 teaspoons garlic salt. Brush chicken lightly with melted butter and garlic salt mix and bake in preheated oven for about 25 to 30 minutes.

In a small bowl, combine the flour, sugar, salt, cinnamon and ginger. Set aside.

In a large saucepan over medium heat, heat remaining 3/4 cup butter. Stir in flour and spices mixture, and add the orange juice. Cook, stirring constantly until thickened.

Pour hot sauce over chicken.

Lover the oven temperature to 350° F (190° C) and bake, uncovered, for 35 to 50 minutes longer or until cooked through. Check chicken breast meat for doneness after 30 minutes.

Chicken Tips:

It is good idea to keep the skin on chicken during cooking. When you cook chicken with the skin on, approximately half the fat from the skin is absorbed into the meat. Also, the skin helps keep juices in, and tenderness and juiciness go hand in hand.

If calories and cholesterol are very important to you, you might want to remove the skin before cooking even if it means a less tender result.

Always cook chicken to the proper temperature, using a meat thermometer as your guide. Cook bone-in chicken to 180 degrees and boneless chicken to 170 degrees. Undercooked chicken will be tough and rubbery because it takes a fairly high internal temperature to soften the proteins in the muscles and make them tender. But don't overcook chicken either, because moisture will start to steam off, and the more chicken dries out, the tougher it gets.

Note: Skinless chicken breasts are the least fattening part of a chicken. Chicken breast meat has about half the fat of thigh meat. If calories or cholesterol are important to you, choose the skinless breast meat.