1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
Dash of garlic powder
1 to 2 1/2 to 3 lb. broiler fryer chicken, cut up
2 tbsp. cooking oil or shortening
6 oz. can frozen orange juice concentrate, thawed
1 juice can (3/4 c.) water
1 tbsp. minced dried onion
1/4 c. cold water
1 tbsp. all-purpose flour
1/2 tsp. salt
Hot cooked rice
Snipped parsley (optional)

In a paper or plastic bag, combine 1/4 cup flour, 1/2 teaspoon salt, the cinnamon, cloves, and garlic powder. Add chicken pieces a few at a time; shake to coat evenly. In a 12 inch skillet, heat oil or shortening. Place meaty chicken pieces toward center and remaining pieces around edge. Brown over medium heat 15 to 20 minutes, turning chicken as necessary to brown evenly. In a small mixing bowl, combine orange juice concentrate, the juice can of water, and the minced dried onion; pour over chicken in skillet. Cover and simmer about 30 minutes or till chicken is tender, turn occasionally to glaze. Remove chicken to heated serving platter; keep warm. Blend together the 1/4 cup cold water, the 1 tablespoon flour and the 1/2 teaspoon salt; stir into orange juice mixture in skillet. Cook and stir till thickened and bubbly. Spoon orange sauce over chicken and hot cooked rice. Sprinkle with snipped parsley, if desired. Makes 4 to 6 servings.

OTHER POULTRY TIPS:

Family-sized packages of cut-up chicken can be a bargain; watch for special special prices on them.

To feed a crowd, consider preparing a turkey; it has more meat and less bone and fat per pound than smaller birds.

For maximum savings, buy the largest bird you can cook and store. Refrigerate leftover up to 2 days for casseroles, soups, salads and sandwiches. Freeze leftovers for up to 2 months.

Begin a rich and tasty soup and a meaty turkey frame to use every bit of meat on the bird.