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Chicken at Chinese restaurants is tender because it's been frozen, chipped, thawed, bleached and half-digested with enzymes to hell and back again, frozen again in 10 lb bags and shipped to your local restaurant.
I typically roast my chickens to medium rare, so there's still blood at the thigh joint. Even the breasts are juicy and tasty but you have to get Whole Foods chickens. Perdue chickens taste rancid by comparison.
Thighs are the best part of the chicken, no argument there. Mix hoisin, orange marmalade, brown sugar, ginger, soy, garlic and some chili peppers, marinate thighs, bake for 22 minutes at 375, covered in foil, broil to caramelize the sugar.
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Tru6 Restoration & Design
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