Cape Cod Chicken
|Broiler fryer||2 , quartered|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Orange rind||1 Tablespoon, grated|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Whole berry cranberry sauce||1 Can (10 oz)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
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.