Nancy’s Kitchen

I don’t get to go this year, and yes, I’m sad. But I think I’m supposed to stay home this year. Here are “my” girls I made friends with last summer, Delka & Fonka.  The more I look at their photos, the more I want to go back!  Lord, please bless and keep Delka & Fonka.  They are precious in Your sight and mine.

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Richard and I were introduced to this recipe when Beth’s mom fixed it for us back when she & Bob lived in the beach house at Sandbridge. I got a fresh chicken on sale the other day, so I fixed this for Richard and myself today. Ahhhhh….

Wear an apron as this is an especially messy marinade and may stain clothing. Mix all ingredients together and put in large bowl. Add frozen (or thawed) chicken and let sit overnight in refrigerator.

Note: c = cup, Tbsp = tablespoon

1/4 c dark brown sugar 1/4 c soy sauce 1/4 c molasses 2 Tbsp sesame oil (I used safflower, as I had no sesame on hand) 2 Tbsp vinegar 1 Tbsp sweet basil (I used “Mediterranean Basil” which smelled light & sweet) 1 Tbsp ground ginger 4 cloves minced or pressed garlic 3 c water

Before roasting, stuff chicken with a raw onion. Tie legs, wings and neck flap closed. Put in a shallow roasting pan and bake uncovered at 400º for 1 3/4 to 2 1/2 hours (for 4-5 lb. bird). Baste occasionally with marinade or with pan drippings. About 3/4 of the way through baking, clip ties, baste, and continue cooking until bird is completely done. Chicken is done when legs move freely. Remove chicken from roasting pan and place on platter to cool about 1/2 hour before slicing.

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