| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Chickens (2 and 1/2 to 3 pounds each) quartered |
| 2 |
c |
Apple cider |
| 1 |
c |
Flour |
| 1 |
tb |
Ground ginger |
| 2 |
ts |
Ground cinnamon |
|
|
Salt and freshly ground black pepper, to taste |
| 3 |
tb |
Brown sugar |
| 1/3 |
c |
Applejack (sometimes I omit this) |
| 2 |
|
Apples, cored and cut into thin wedges |
INSTRUCTIONS
Source: Silver Palate Goodtimes Cookbook by Julee Rosso and Sheila Lukins
1. One day before serving, place the chicken pieces in a shallow dish. Pour
the cider over the chicken and marinate overnight in the refrigerator,
turning the pieces occasionally. (sometimes I only marinate for a couple of
hours)
2. Preheat the oven to 350 degrees.
3. Remove the chicken from the cider but reserve the cider. Mix the flour,
ginger, cinnamon, and salt and pepper to taste in a shallow bowl. Dredge
the chicken with the flour mixture and place skin side up in a shallow
baking pan.
4. Bake the chicken for 40 mintues.
5. Meanwhile combine the reserved cider, the brown sugar, applejack, and
apple slices.
6. Pour the marinade mixture over the chicken and bake 25 minutes more,
basing occasionally with the pan juices.
Posted to JEWISH-FOOD digest V97 #017
From: "Barbara S. Wand" <bwand@ccs.neu.edu>
Date: Mon, 9 Sep 1996 21:12:15 -0400 (EDT)
A Message from our Provider:
“Jesus: Everything else will fade”