1 (5 pound) roasting chicken
1/4 cup margarine, melted
Salt and pepper
1/2 teaspoon dried rosemary
2 oranges, cut in half
1/4 cup Argo/Kingsfords Corn Starch
2 cups orange juice
1 cup chicken bouillon
1 teaspoon brown sugar

Brush chicken with margarine; season with salt, pepper and rosemary. Place oranges in chicken cavity. Roast in 325 degree F oven about 2 1/2 hours. Remove chicken from pan.

Sprinkle corn starch into pan. Stir and cook over medium heat just until smooth; remove from heat. Gradually stir in remaining ingredients until smooth. Bring to boil over medium heat, stirring constantly, and boil 2 minutes.

Makes 6 servings.