Indonesian Ginger Chicken

I got this recipe from a church cookbook, specifically my church cookbook.  I actually grew up down the street from the lady who submitted the recipe.  I feel like that has to be the most classically southern thing ever.


I love this cookbook because I know so many of the ladies who added recipes.

I don’t know how Indonesian this recipe is…the lady who submitted it is certainly not Indonesian.  It is definitely gingery though.  Shout-out to my wedding gift box grater for making the ginger grating process much less painful. Also…so much garlic! I’ve never put that much into one recipe before.  I should invest in something that makes the mincing process easier.

Indonesian Ginger Chicken
This recipe requires overnight marinating.
Ingredients
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger
6 bone-in chicken breasts (or two chickens quartered with backs removed)

Directions
Cook the honey, soy sauce, garlic, and ginger in a small saucepan over low heat until the honey is melted.  Arrange the chicken in large, shallow baking pan, skin side down, and pour on the sauce.  Cover the pan tightly with foil.  Marinate overnight in the refrigerator.  Preheat oven to 350.  Place the baking pan in the oven and bake for 1/2 hour.  Uncover the pan, turn the chicken skin side up, and raise temperature to 375.  Continue baking for 30 minutes or until the juices run clear and the sauce is a rich dark brown.



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Crock Pot Cornish Hens with Dressing

I am a child of mixed cooking styles. My mom is the recipe follower. She doesn’t believe in substitutes. My dad treats recipes as guidelines and amends them as he sees fit. He tries to get a basic understanding of several recipes and combine them to fit the ingredients he has on hand or to suit his taste. My mom is more of a baker, I suppose, and my dad is a cook.

This is a recipe in my father’s style that I kind of threw together last weekend, based on something my dad made on Sundays when I was growing up. I’m pretty sure he came up with this himself. Since this isn’t from a book, I’m gonna be a little looser with the instructions and God bless you if you are a recipe follower; this will probably bother you.

I wanted an easy crock pot dish that would feed me and my husband all week. So I decided to throw some Cornish hens in. One feeds two people with the help of some sides, and I managed to shove four into my crockpot. I salted, peppered, and saged the hens to taste and poured a cup of chicken broth over them. I cut up some celery and onions and put them in all of the crevices and added three cloves of minced garlic.

Now the fun part: that all took up most of the crock pot, but there was still a little room at the top. I laid some ton foil over the hens and followed the directions for Stovetop dressing from the box (I went cheap and got Kroger brand instead of Pepperidge Farm). Basically mix it like you are going to follow the microwave directions (that is, don’t actually cook it). I added a little celery and onion too, but that’s my preference. Then I folded the tin foil over, covered the crock pot, and cooked it all on high for 4 hours. At the end of that, I got four hens so tender they were falling apart, and dressing that tastes way better than the typical stovetop version. I paired it with some broccoli salad, cranberry sauce, and little cheese biscuits (recipe HERE) Success!