April 01, 2015

Ingredients

Marinade
  • 1 oz. pickling spice (Typically includes bay leaves, chilies, cloves, cinnamon stick, ginger, allspice, mustard seed, coriander, black pepper, mace and cardamom. Buy a supermarket mix or make your own.)
  • 2 cups red wine vinegar
  • 3 oz. chopped ginger
  • 2 oz. chopped garlic
  • 1 tablespoon plus 2 teaspoons salt
  • 2 cups soy sauce
  • 1 quart water
  • 1 cup red wine
  • Whole chicken, cut in eighths Salt, additional garlic, sugar to season

Instructions

Place all marinade ingredients except red wine in a one-gallon pot. Set the pot on the stove at medium-high heat and bring to a boil. Cook for two minutes, add the red wine, and remove from heat. Cool to room temperature. Place cut-up chicken in a bowl and pour marinade on top and cover. Refrigerate overnight. When ready to use, remove chicken from the marinade and place on a lightly oiled sheet pan. Season the top with salt, garlic and sugar. Bake at 375 degrees for 45 minutes, or until internal temperature reaches 165 degrees.

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Ingredients

Marinade
  • 1 oz. pickling spice (Typically includes bay leaves, chilies, cloves, cinnamon stick, ginger, allspice, mustard seed, coriander, black pepper, mace and cardamom. Buy a supermarket mix or make your own.)
  • 2 cups red wine vinegar
  • 3 oz. chopped ginger
  • 2 oz. chopped garlic
  • 1 tablespoon plus 2 teaspoons salt
  • 2 cups soy sauce
  • 1 quart water
  • 1 cup red wine
  • Whole chicken, cut in eighths Salt, additional garlic, sugar to season
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