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Ruby Chicken




Source of Recipe


Family Circle Magazine’s Great Chicken Recipes


Recipe Introduction


NOTE: I made this chicken recently and found that when I checked the temperature of the chicken after the first 20 minute simmer, it was completely done and didn't need the additional simmering time. So, make sure to temp it after the initial simmer. You can certainly halve this recipe if you don't need a second casserole. Though, it is nice to have one to give and one to keep!




List of Ingredients




3 broiler-fryers (2 ½ lb. each), quartered
1 T. salt
1/4 c. vegetable oil
3 medium onions, chopped (1 1/2 c.)
1 1/2 t. ground cinnamon
1 1/2 t. ground ginger
1 T. grated orange zest
2 c. orange juice
3 T. lemon juice
2 cans (1 lb. each) whole-berry cranberry sauce


Recipe



Sprinkle chicken pieces with salt. Brown chicken on one side in hot oil, using two large skillets; turn, add onions; brown on second side.

Sprinkle on the cinnamon and ginger. Add cranberry sauce, orange rind and juice and lemon juice. Cover, simmering 20 minutes. Simmer, covered, 15 minutes longer, or until almost tender. Cool quickly.

Line two 10-cup freezer-to-table baking dishes with heavy foil (I would use the Release foil - or use disposable heavy foil pans, if giving to someone). Remove chicken to foil-lined dishes.

Measure cooking liquid and thicken, if you wish. Allow 1 T. of flour mixed with 2 T. water for each cup of liquid. Bring to a boil, cook 3 minutes, cool, pour over chicken.

Freeze chicken and sauce. When frozen, remove foil-wrapped food from baking pan; return to the freezer.

When ready to serve: Remove foil, place food in same baking dish. Heat, covered, in 350 degree oven, turning pieces once, 2 hours or until bubbly hot.

Each casserole serves 6-8 people.