Stop Blogging and Cook

DAILY POST FEB 22nd: OUCH! IT HAPPENS

GLUTEN-FREE

S H O P

BUTCHER
Chicken leg & thigh

GROCERY
Honey
Balsamic vinegar
Olive oil
No- or low-sodium soy sauce

GREEN MARKET
Garlic
Fresh ginger root
Parsley

T I M I N G

SERVES 1, or marinade for 1 lb chicken wings, tips removed.
MARINADE TIME:  2-3 days; 24 hours, minimum
COOKING TIME:
Quarters:  35-45 minutes, depending upon size
Wings:  20 minutes
PREHEAT OVEN 350ºF.

1. Combine marinade; add chicken.
2. Bake.

C O O K  /  P R E P A R E

INGREDIENTS
Chicken leg & thigh (or wings)
2 TBSP honey
1 TBSP balsamic vinegar
1 TBSP olive oil
1  TBSP soy sauce
1 clove garlic, sliced
Few slices of fresh ginger root, minced
Few sprigs parsley

PREPARATION

1. Combine marinade ingredients in covered dish.  Cut chicken leg from thigh & coat with marinade.
2. Cover and marinade for at least a day.
3. Bake for 35-45 minutes (if leg & thigh are cut apart), depending upon size.  Baste after 30 minutes with leftover marinade.
4. Add 1 TBSP filtered water & swirl pan juices together.  If you want more juice, add 1 TBSP marinade to pan & heat.

VARIATION:  Great for wings.  Just before cooking, add a dash of salt to marinade, which is enough for 1 lb.  Bake wings for 2o min total.  After 10 min, using a pastry brush, baste with marinade.  Pour cooking juices over wings.

S E R V E

Serve, spooning cooking juices over chicken & potato or rice.

W O R K P L A C E   L U N C H

Wonderful either cold or reheated, or pulled off the bone & made into a sandwich.