Old Chicken Cookin' Recipe
Source of Recipe
David
List of Ingredients
Old Chicken Cookin' Recipe
6 broiler-fryer chicken breast halves, skinned and un boned
3 1/2 cups Drawn Well water that has set out over night ,gently pour to not
stir up settlings
1/4 cup good moonshine or rot gut whiskey --We use Rum
1 tablespoon China Mans soy sauce from rolling store
1 tablespoon dark brown sugar ,make sure no ants are in barrel
1/2 teaspoon smashed and pounded fresh ginger if China Man has any or
sassafrass if you can't get ginger
1/8 teaspoon ground cloves, Don't know where Miss Bertha gets this
1 garlic out of the flower bed , smashed
1 tablespoon melted butter
1/4 cup, plus 2 tablespoons cut up green onion tails too
1 big ole sweet tater, peeled, cut in 1-1/2 inch chunks
2 cups fresh okra, cut in 1-1/2 inch chunks
2 Apple Patch apples, cored and cut in 1/2 inch rings --These were what they
called a tart apple
2 cups chicken broth that you made from boiling skin & bones
1-1/2 teaspoons cornstarch
2 teaspoons water
1/8 teaspoon pepper
2 tablespoons fresh Pucker up lime juice The china Man has these .
Some lime slices
Recipe
In a boiler put the 3 1/2 cups of water the chicken bones and skin and
bring to a boil and simmer until you got a rich broth. Strain and reserve 2 cups of broth.
In shallow glass baking dish, place chicken in single layer. In small bowl,
make marinade by mixing together moonshine , soy sauce, brown sugar, ginger, cloves and garlic. Pour over chicken, cover and chill 4 hours or from after dinner to supper time. Remove chicken from marinade and dish. Reserve marinade. In Cast Iron Kettle (or large frypan), place butter and heat to medium temperature. Add chicken and cook about 8 minutes or until brown on all sides. Add 1/4 cup green onion, sweet taters, okra, apple rings, chicken broth and reserved marinade. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and your fork can be inserted in chicken with ease. Remove chicken and vegetables to platter; wrap with aluminum wrap or cover with an upside pan, keep warm in oven . Increase heat to high temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3. In small cup, place cornstarch; add water and stir until smooth. Add to frypan and cook, stirring, 1 minute, or until liquid has thickened. Stir in pepper and lime juice.
Spoon sauce over chicken and vegetables. Spread with remaining 2 tablespoons green onion and fancy up with lime slices
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