Chicken Rum Entree Name: Ron Johnson Base: MacDill AFB Recipe: One 3 lb. chicken cut-up fryer, 1/4 cup melted butter, 1/4 cup orange juice, 1/4 cup Barcardi Rum, 1/2 tsp. grated orange rind, 1/2 tsp. salt, 1/8 tsp. ginger, 1/8 tsp. pepper, 1 crushed garlic clove, 1 orange (optional), Preheat oven to 350. Combine all liquids and seasonings; mix well. Brush chicken parts generously. Arrange skin-side up in shallow baking pan, basting occasionally with remaining mixture. Bake one hour or until golden and tender. Garnish with slices of oranges. Serves about 6 servings.