Old MacDonald's Potato Box Recipes
Cranberry Gravy Ingredients Neck, heart, and gizzard from the chicken 1/2 onion, peeled and sliced 4 whole cloves 1 clove garlic, bashed, peeled, and sliced 10 peppercorns 1 (2-inch) (5-cm) sprig fresh rosemary 1 cup low-sodium chicken stock 1/4 teaspoon freshly ground sea salt 1-1/2 cups cranapple juice, divided 2 tablespoons dried cranberries 1-1/2 tablespoons arrowroot mixed with 3 tablespoons cranapple juice (slurry) Directions In a saucepan, combine the chicken parts, onion, cloves, garlic, peppercorns, rosemary, chicken stock, salt, and 1 cup of the cranapple juice. Cover, bring to a boil, lower the heat, and simmer for 1 hour. After the chicken has been removed from the oven, finish the gravy by pouring a little of the strained gravy liquid into the roasting pan to deglaze it. Then pour the pan residue into a fat strainer. Pour the defatted juices into a medium-sized saucepan with the rest of the strained gravy liquid, add the remaining 1/2 cup of cranapple juice and the dried cranberries, and bring to a boil. Remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken and clear, about 30 seconds.

Old MacDonald's Potato Box Recipes

Cranberry Gravy

Ingredients

Neck, heart, and gizzard from the chicken
1/2 onion, peeled and sliced
4 whole cloves
1 clove garlic, bashed, peeled, and sliced
10 peppercorns
1 (2-inch) (5-cm) sprig fresh rosemary
1 cup low-sodium chicken stock
1/4 teaspoon freshly ground sea salt
1-1/2 cups cranapple juice, divided
2 tablespoons dried cranberries
1-1/2 tablespoons arrowroot mixed with 3 tablespoons cranapple juice (slurry)

Directions

In a saucepan, combine the chicken parts, onion, cloves, garlic, peppercorns, rosemary, chicken stock, salt, and 1 cup of the cranapple juice. Cover, bring to a boil, lower the heat, and simmer for 1 hour.
After the chicken has been removed from the oven, finish the gravy by pouring a little of the strained gravy liquid into the roasting pan to deglaze it. Then pour the pan residue into a fat strainer. Pour the defatted juices into a medium-sized saucepan with the rest of the strained gravy liquid, add the remaining 1/2 cup of cranapple juice and the dried cranberries, and bring to a boil. Remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken and clear, about 30 seconds.