• Kelsey

Cranberry Orange Chicken Pops

With it officially being Fall, I thought I'd base my next set of pairings on fall comfort food. I'll be doing this batch the same way I did with a savory, scone and sweet course but I'll only be doing one recipe for each.

This first dish would go great with a Chardonnay or a tea. Today I'll show you how to make Orange Cranberry Chicken Lollipops.

Let's get started!! To make the sauce start by combining the orange juice, sugar, spices and water in a pot on medium high. You can either put them in a container like I did or put the spices loose. Just make sure to take them out before you add the cranberries. Cook this until it starts boil and the sugar is melted. Take it off the heat and steep for about 10 minutes. Add in the orange zest and cranberries. Cook on medium high for about 10 minutes. Mash the cranberries then strain into a container. Chill for at least 1 hour.

While the sauce is chilling, let's work on our chicken pops. Preheat the oven to 400 and prepare a cookie sheet. Take the drumstick you plan to use and cut off about 1/4 inch from the top of the drumstick and also from the tip. Where the bulb meets the handle of the drumstick, make a cut all the way around. Make sure you cut through the skin, muscle and tendons. Season the chicken with either salt and pepper or your favorite blend. Bake for 20 minutes.

Coat the drumsticks in the sauce and bake for another 10 minutes. Stand them up to serve and enjoy. You can also use any remaining sauce for dipping.

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