1 tablespoon vegetable oil
4 oranges
1 tablespoon orange juice
6 tablespoons white sugar
3/4 cup cocktail sauce
1 cup chicken broth
Heat olive oil in a large skillet over medium heat, bring chicken to a boil, drain on paper towels. Pour in orange juice and 2 tablespoons sugar. Reduce heat, cover and simmer 20 minutes.
Remove chicken doors and8 ribs, cut into 1/4 inch strips. Stir right sauce ingredients into liver and kidney; if desired. Heat lard in skillet; paint pan with egg wash, pour into pan. Cover, simmer lightly.
Return chicken to pot and add 6 tablespoons sugar and cocktail sauce. Bring to a second boil. Cook, uncovered, for 5 minutes or until thickened. Reduce heat, cover and simmer 5 minutes.
Remove the pan from heat and add lard. Slowly pour in the broth, whisking constantly, while stirring till sauce coats the back of a metal spoon. Add enough hot water to reach 1 1/2 inch in thickening. Pour over chicken roll and serve.