Well Dee asked and here is my version of Orange Chicken.
First I brined the yardbird in a simple brine with orange slices and juice
I then washed it off and padded it down with a basic rub
I set it in the SRG till it reached 165 IT
Then the final step, glazed it with an Orange suace that I made
Here is the sauce I made
3/4 cup Orange Juice (I squeezed 5 oranges to get it)
1/3 cup light brown sugar
1/2 cup sugar
1/8 tsp gringer
1/4 cup sliced almonds
pinch of sea salt Cook it all down till thickens and brush on after the bird is cooked