Cranberry Orange Chicken Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Beef broth | 1 10 1/2 Ounce, condensed | |
| 3/4 cup cranberry juice cocktail | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Oranges | 2 Medium, thinly sliced | |
| Cornstarch | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Vinegar | 1 Tablespoon | |
Directions
In saucepan combine chicken neck, giblets, and beef broth.
Simmer, covered, for 1 hour; strain.
Add cranberry cocktail to broth.
Boil, uncovered, till liquid is reduced to 1 cup.
Brown remaining chicken pieces in 2 tablespoons of the margarine.
Place in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with salt.
Bake at 350° for 25 minutes.
Add orange slices to chicken pieces; bake 30 to 35 minutes more.
To serve, blend cornstarch with 1 tablespoon cold water; stir into cranberry-broth mixture.
Cook and stir till thickened.
In saucepan melt the remaining 2 tablespoons margarine.
Stir in sugar.
Cook and stir till mixture thickens and bubbles.
Add vinegar.
Stir sugar mixture into cranberry sauce; heat through.
Pass with chicken.
Simmer, covered, for 1 hour; strain.
Add cranberry cocktail to broth.
Boil, uncovered, till liquid is reduced to 1 cup.
Brown remaining chicken pieces in 2 tablespoons of the margarine.
Place in a 12 x 7 1/2 x 2-inch baking dish.
Sprinkle with salt.
Bake at 350° for 25 minutes.
Add orange slices to chicken pieces; bake 30 to 35 minutes more.
To serve, blend cornstarch with 1 tablespoon cold water; stir into cranberry-broth mixture.
Cook and stir till thickened.
In saucepan melt the remaining 2 tablespoons margarine.
Stir in sugar.
Cook and stir till mixture thickens and bubbles.
Add vinegar.
Stir sugar mixture into cranberry sauce; heat through.
Pass with chicken.
Chef
