Roast Chicken with Cranberry Sauce

Roast Chicken with Cranberry Sauce
Recipe Type: Dinner
Cuisine: Freezer Bag Cooking
Author: Perry Perkins
Prep time:
Total time:
Serves: 1
Description A chicken sauce to serve over your favorite carb that has the taste of Thanksgiving.
  • 1⁄4 c dried cranberries
  • 1⁄4 c powdered dried cranberries (see notes)
  • 1 t low sodium chicken bouillon
  • 1⁄8 t dried thyme
  • 1⁄8 t dried sage
  • 1⁄8 t ground black pepper
  • 1 cn 5 ounce chicken
  • 1 pkt grape jelly
  • 1⁄4 c water
  1. At home in a quart freezer bag pack the dry ingredients. Put the jelly and chicken with the bag.
  2. FBC method:
  3. Add chicken, jelly and 1/4 cup near boiling water to the bag. Mix well, seal tightly and put in a cozy for 15 minutes.
  4. Serve over instant rice or mashed potatoes made in a second freezer bag.
To make powdered cranberries, put the dried berries in the freezer. When hard, run through your blender till powdered, then measure. Freezing removes the stickiness.[br]For a larger serving of meat use a 7-ounce pouch of chicken breast.


One thought on “Roast Chicken with Cranberry Sauce

Comments are closed.