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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
For a Crowd?
The Ginger Chicken recipe is one of those simple recipes I have used countless times in cooking for a crowd. There's enough to do on party day; an easy chicken recipe that won't take much prep is just what I'm looking for.
Using a simple chicken marinade, and a few zip-lock bags to marinate the chicken in, all that's needed on party day is to cook it up in the oven. It's always tender, juicy, and succulent; other ready-to-warm, pre-cooked chicken pieces can't hold a candle to this chicken.
About cooking for a crowd: We used this Ginger Chicken recipe at our son's wedding; it feed bunches of happy people, was easy to pop in and out of the oven, and it tasted great. As it was a more formal affair, we opted for using boneless thigh meat. It was still juicy, plus easier to eat. This easy chicken recipe is always the first thing to go when I serve it at parties!
Ginger Chicken Recipe
Make this recipe for a group, or for a family meal with leftovers for later. You can bone what's left and use that (plus the sauce from baking the chicken) in a simple stir-fry over rice--an instant quick meal later in the week. Keep in mind that if you substitute boneless chicken instead of the whole pieces, it will serve more people. We've used boneless, skinless thighs quite successfully; they aren't as dry as boneless, skinless breast meat can be. Serves 15 or so.
Ingredients:
- 2-4" pc. fresh ginger
- 1/8 tsp. cayenne
- 2/3 c. brown sugar
- 1 c. soy sauce
- 1 c. white vinegar
- 9 lb. chicken pieces, with skin and bone in
In processor or blender, process: > 3 lg. cloves garlic > approx. 2-4" pc. fresh ginger, sliced > � tsp. cayenne
Add and process all ingredients: > 2/3 c. brown sugar > 1 c. soy sauce > 1 c. white vinegar
Marinate chicken in the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use: >9 lb. fresh or frozen chicken pieces, w/ skin and bone in (Thighs are a favorite)
Bake at 325 degrees for 1 hour, or barbecue on the grill. Serve right from oven, or at room-temperature, or chill to serve cold. Save the juices from baking the chicken; store them in a ceramic bowl in the refrigerator. After the fat on top hardens, you can remove it, and have an excellent base for a great sauce later in the week, for stir-fries and the like. It will keep well, and be packed with flavor.