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Chicken Ohmahgawd!
(another homemade recipe from Ray's Bistro!)
- 4 large chicken leg quarters, de-fatted and rinsed.
Lay these into a flat pan. Then mix up
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 4 stalks celery, minced
- juice of 3 lemons
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons hot sauce
- 2 tablespoons Worcestershire
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 can light beer
Stir it all together and pour over chicken. Open that leftover bottle
of red wine found at the back of my kitchen cupboard and pour it over
the top so that all chicken is fully covered.
Cover pan and set in refrigerator 4-6 hours.
Heat oven to 450.
Slice 1 or 2 onions to 1/4 inch slices, crumble rings apart and make a
layer of onion on bottom of roasting pan.
Remove chicken from marinating pan into roasting
pan, skin side down. Roast 10 minutes at 450. Baste with butter
or
margarine, turn skin side up, baste again, reduce heat to 350, roast
another 10-15 minutes, baste again, sprinkle with a little salt and
pepper and other seasonings to taste, finish roasting until
thermometer inserted to thickest part of thigh reads 160-170, about 30
more
minutes.
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