Cranberry Orange Chicken
|Broiler fryer chicken||3 Pound, cut up|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Cranberry juice cocktail||3⁄4 Cup (12 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Oranges||2 Medium, thinly sliced|
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.
Stir sugar mixture into cranberry sauce; heat through.
Pass with chicken.