Cape Cod Chicken Recipe
Ingredients
| Fryer chicken | 2 , quartered | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Orange rind | 1 Tablespoon, grated | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| 1 can whole-berry cranberry sauce | ||
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground ginger | 1 1/2 Teaspoon | |
Directions
1 Rub chickens with salt to coat well Brown, a few quarters at a time, in oil in a large skillet or an electric slow cooker with a browning unit; remove.
2 Saute onion in pan drippings until soft; stir in orange rind and juice, lemon juice, cranberry sauce, cinnamon and ginger; bring to boiling, stirring constantly.
3 Combine chicken quarters and sauce in slow cooker; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until chicken is tender.
2 Saute onion in pan drippings until soft; stir in orange rind and juice, lemon juice, cranberry sauce, cinnamon and ginger; bring to boiling, stirring constantly.
3 Combine chicken quarters and sauce in slow cooker; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until chicken is tender.
Chef
