Sylvia's Baked Chicken
mamas...@canada.com
Title: Sylvia's Baked Chicken
Categories: Poultry, Make ahead, Favorite
Yield: 1 servings
MMMMM---------------COPYRIGHT 2002 S.STEIGER-----------------
Chicken thighs
Favorite marinade
To do this right takes two people. Gently peel back the skin from a
chicken thigh but DO NOT DETACH. Have the helper pour some marinade onto
the exposed chicken, both top and bottom, then replace skin and place into
casserole. Refrigerate overnight or for a day or two.
Bake at 350, uncovered, for about an hour. (Baking them in my Corning
English Breakfast casserole took about 55 minutes, in an aluminum foil
half-steam-table pan took about 70 minutes.) I haven't tried covering
them during baking because even uncovered produces wonderful juices. To
reduce fat intake, remove skin and drain fat before serving, but do NOT
remove before baking.
An original recipe from www.SteigerFamily.com: created July 2002. I am
tired of chicken that just tastes like chicken no matter how I marinate
it. This really got the marinade flavor down into the meat. I used
Lawry's Mediterranean marinade first, then Golden-Dipt sun-dried tomato
marinade. Both came out great, although the Lawry's tasted a little
better. This would probably work with chicken legs as well. I haven't
tried it with chicken breasts because they're usually thicker and dry out
quicker when baking, but thighs are cheaper anyway. I'm going to try it
with some make-it-myself marinades but the technique is great!
MMMMM
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