The master ingredients were bagged (as you recall there were several grandma-free-handed some-of-this-some-of-that measurements involved) and ready for the ice box. I let it marinate for 18 hours, turning it every few hours. I actually woke up and was drawn to the kitchen during the night by strange unexplained forces and flipped it just to make sure it got the correct amount of sauce penetration on each side.
The fork in the road came the next day when I took the chicken out of the ice box and remembered the weightwatcher base line recipe said to "discard marinade before broiling". I wasn't sure how to discard the sauce. So I dumped the chicken in a colander and tried to decide if I was supposed to scrape the sauce off or just let it drip off and sling it on the pan. (I am out of box wine now and was doing this completely sober which may have something to do with the outcome.) The sauce was pretty thick and didn't just slide off. After watching the colander for about 15 minutes, I decided enough had dripped off and so I put the bird on the pan.
Then I broiled it in the oven on a rack set about 6" to 8" from the heating element. (I can't remember ever broiling any chicken before...so I got nervous when it began to smoke, the smoke alarm went off and patty lay very still on the floor...... and the chicken was beginning to look burned. On our stove the "BROIL" mark on the oven dial is way up past 500 degrees. (I am not sure if this means it really gets over 500 degrees or that it just marks the point that the oven uses the direct overhead heating element.) This is the point in my cooking where I usually call boan for expert advise...but figured what the hell...I waded in this far..so I continued to wing it on my own.
When I had broiled it for about 25 minutes.....turning it every now and again........the outside was crispy black but the inside was done to perfection.......it turned out pretty damn good to me...and Patty even ate some and neither of us got sick or died.
No comments:
Post a Comment