Polly Chicken And Sauce

1 3lb. chicken 1 onion
2 tsp. salt
1 stalk escallion
1 sprig thyme
1 peg garlic
4 tbsp. breadcrumbs
1 egg
4 tbsp. flour
1/2 cup cooking oil
1 medium carrot
sprig parsley
1/4 cup sugar
2 tsp. margarine
1 cup boiling water
1 tsp. orange rind

Wash, dry and joint chicken and season. Beat egg with 1 tsp. of water; roll each piece of chicken in flour, then in egg, then in bread crumbs; fry in deep fat till golden brown. For sauce, place orange rind to boil in water for 2 minutes, mix corn starch, sugar, salt and add margarine, chopped carrot, parsley and water. Boil to thicken, consistency must be thick. Remove from flames and add orange juice. Serves 4.