Posted by admin on 12th June 2009
Barbecued Chicken
Posted by soccermom at recipegoldmine.com ay 8, 2001
Source: Cooking from Quilt Country
Its starting to heat up in SC so its time to break out the grill. This is a wonderful way to fix chicken, and since theres no tomato in the marinade the sauce won burn while its cooking.
Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt
8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.
Servings: 8
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Posted by admin on 11th June 2009
Hillbilly Fried Chicken
1 chicken, cut up
1 cup all-purpose flour
1 cup cornmeal
1 can beer
Cut up chicken and dip in beer.
Put flour and cornmeal into a brown paper bag, adding seasonings to taste. Put chicken pieces in bag one at a time and shake. Fry in lard in a hot cast iron skillet.
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Posted by admin on 26th May 2009
Sweet and Sour Chicken
2 pounds boneless chicken breasts,
cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger
In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.
Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.
Serves 6.
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