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Roast Chicken with Cranberry Sauce

Tue, 04/07/2009 - 21:52 — Sarah

Summary

Yield
Source

Perk

Prep Time20 minutes
Recipe TypesSauces

Description

A chicken sauce to serve over your favorite carb that has the taste of Thanksgiving.

Ingredients

  • 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

Instructions

At home in a quart freezer bag pack the dry ingredients. Put the jelly and chicken with the bag.

FBC method:
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.

Serve over instant rice or mashed potatoes made in a second freezer bag.

Notes

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.
For a larger serving of meat use a 7-ounce pouch of chicken breast.

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