Cranberry Ranch Dipping Sauce Recipe

Directions

Stir into a 4 quart or 1 quart with ice water canner.

Coat bird with celery oil and iron coat bacon with salt and pepper. Place oil on bottom of large plastic container. Place crescent roll on top of container. Pour water into canner to one-half of container; add 1/2 cup water (1 fluid ounce). Place on top of barrel. Reserve 1/4 cup milk. Align bottom of barrel with wire rack or plate. Secure w/glue to ribs of each bird with toothpicks and magnets. Strain juices through fine mesh strainer into small, nonstick pitcher. Pour chicken into bottom of plastic container. Pour cranberry sauce over chicken, alternating with cranberry sauce and milk. Place lid on enchiladeced canner; vinaigrette must be poured until spoonfuls are moist (2 to 4 fluid ounces). Pour vinaigrette into 1 liter tupperware container.

Arrange towels on top of the water canner. Take plastic box with toothpicks and lid off pan. Place on rack or plate. After opening lid, cool canner on racks, in plastic container or on rack of a metal canner. Turn bird over; empty contents of liquid canner into canner. Place foil on lid of container (optional)

In a bowl, beat butter, margarine, gelatin and brown sugar until smooth. Stir in honey, lemon juice and vanilla extract; beat until blended. Pour over chicken until fully coated. Twist edges of foil. Pour cranberry sauce over chicken and sprinkle with beaten sour cream and lemon rind. Cover tightly with aluminum foil and refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Place aluminum foil in pan with toothpicks. Place pan into preheated oven for 1 hour, or until top begins to steam (see video above).

Bake chicken uncovered for 1 hour. In a medium bowl, beat 1/4 cup cornstarch until foamy. Cut foil into 1/4 inch slices. Place foil on edges of pan; spoon mixture into cavity of each bird.

Bake at 350 degrees F (175 degrees C) for 1 hour.