If we had been told that God was coming into a man's life…that must be something very terrible and awful. That certainly must rend and tear the life to which God comes. At least, it will separate it and make it unnatural and strange. God fills a bush with His glory, and it burns. God enters into the great mountain, and it rocks with an earthquake. When He comes to occupy a man, He must distort the humanity He occupies into some inhuman shape. Instead of that, this new life into which God comes seems to be the most quietly, naturally human life that was ever seen upon the earth. It glides into its place like sunlight. It seems to make it evident that God and man are essentially so near together that the meeting of their natures in the life of a God-man is not strange. So always does Christ deal with His own nature, accepting His divinity as you and I accept our humanity, and letting it shine out through the envelope with which it has most subtly and mysteriously mingled, as the soul is mingled with and shines out through the body.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Roasting chicken
		Equal parts water and soy sauce with garlic; ginger, and spring onions added

INSTRUCTIONS

MASTER SAUCE
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 22:19:03 GMT
In large pot, cover chicken 3/4 to all the way with sauce.  Boil chicken
for 20 to 30 minutes, turning the chicken over halfway through the time.
Chicken then is removed from pot -- it will be golden color.  Place
chicken, breast down, on roaster in preheated very hot oven, 475-500F.
Roast until done, turning chicken to breast side up halfway through.
Cooking time will vary with weight of chicken. Total cooking time is around
an hour for a 2-3 lb roaster. Chicken is done when juices run clear.
Chicken will have very crisp skin, and will be very moist inside, from the
two cooking modes.  Sometimes, in the summer when I don't want the oven
heat, I put the chicken, cut into two split halves, on the grill instead of
the oven. Carve as a roast chicken, and use plum sauce as a dip.
(We usually serve this chicken with rice and stir fried broccoli.)
Master sauce: Simmer at length to combine flavors.  Can be frozen,
reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at
present - I add more garlic, ginger, onions, soy sauce, to replenish as
needed.
JEWISH-FOOD digest 263
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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