Capouns yrosted in galyntyne Sawse*
| Categories: | chicken Meat |
| Original Source: | unknown |
| Secondary Source: | |
| Cook: | Joanna Dudley |
| Meeting Date: | 0000-00-00 |
None
Marinade: (gode broth)
| 3/4 c. | honey |
| 1/2 c. | white wine vinegar |
| 1/2 c. | white wine (cheap) |
| 1 | large slice fresh ginger root, bruised or chopped |
| 1 | dried galingale root |
| 1/2 c. | boiling water |
| 1 tsp. | ground cardamom |
| 1 tsp. | ground ginger |
| 1 tsp. | ground cinnamon |
| 2 tsp. | ground cubebs (these can be fairly coarse) |
| 1 tsp. | ground peppercorns (these can be fairly coarse) |
Steps
- Put galingale in a strainer, pour 1/2 c boiling water over it to make "tea", discard root. Use "tea" (root make be used for more than one dose of "tea")
- Rinse chicken and place in marinade in non-metallic bowl or plastic bag for at least 24 hours. Keep tightly covered, stir or turn chicken occasionally.
- To cook, take chicken out if marinade & place on foil-line cookie sheets, Bake at 350° for 20 min. Meanwhile, strain marinade, discard spices. After cooking chicken 20 min., turn chicken over, baste with marinade and cook 20 min, more, basting 2-3 more times. Then baste again and put chicken under the broiler -- 2-3 minute each side. Things get quite smoky, be careful not to burn! Discard leftover marinade.
Note
for each batch of 8 persons/table:
@ 12 drumsticks & 12 wings (24 pcs) (under $1.00/lb - @ 3 lbs)