Wash and cut up two pound broiler fryer in cold water, dry carefully and sprinkle with a quarter teaspoon of salt. Brown the pieces lightly in butter in a heavy skillet and remove. At this point it is easy to bone the meat if you wish to, letting it cool enough to handle first, of course.

Mix 2 tablespoons of flour, 1/4 teaspoon of salt, a dash of ginger, and 1/8 teaspoon of cinnamon and blend into the pan with the drippings to make a smooth paste. Stir constantly and don't let it burn.

Add 1 and 1/2 cups of orange juice and stir without let up until the sauce bubbles and thickens. Return the chicken, boned or not, to the sauce along with 1/2 cup of seedless raisins. Stir well to mix, cover and cook over low heat about 45 minutes, or until the chicken is fork tender. Just before serving add 1 cup of fresh orange sections and heat through, then serve on a bed of rice.