500 Gram Chicken, Frying 1/4 Cup Soy Sauce 1/4 Cup Dry Wine, White 2 Tablespoon Honey 2 Tablespoon Lemon, Juice 2 Unit Grated Lemon, Rind 1 Clove Garlic 1/4 Teaspoon Ground Ginger 1/2 Teaspoon Oregano 1/2 Teaspoon Thyme 1/2 Teaspoon Pepper, Black 1 Teaspoon Curry Powder 3 Tablespoon Melted Butter 2 Cup Stock, Chicken 8 Unit Coarsely Chopped, Soaked In Warm Apricot, Dried
Mix soy sauce, wine, honey, lemon juice, lemon rind and all spices together. Marinate chicken pieces in this mixture in the refrigerator for several hours or overnight. Remove pieces, pat dry and set skin side up in a stainless steel baking pan, reserving marinade. Brush with butter, season with sea salt and pepper and bake at 190 degrees C for about 2 hours. Reduce heat if chicken begins to burn. Remove chicken to heated platter while making sauce. Pour chicken stock into the pan, bring to a boil and stir well. Add marinade and drained apricot pieces. Let sauce reduce by about one-half. Check seasoning and pour over chicken pieces.
1 Unit Chicken, Whole4 Liter Water, Filtered2 Tablespoon Vinegar1 Unit Onion, Red2 Unit Carrots3 Unit Celery1 Unit Parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them-they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavourful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.