Bronzed Chicken (Meat)
By
about.com
One way that your Shabbat meal can add to the celebration of Shabbos is by stimulating conversation about the weekly Torah portion. If you serve this Bronzed Chicken during Shabbat Parshat Vayakhel, then you can discuss the Torah's instructions for using bronze (n’hoshet) for building the Tabernacle's laver and its stand (Exod. 30:18). It is interesting that the bronze they used came from the mirrors of the women who congregated at the entrance of the Tent of Meeting.
Prep Time: 10 minutes
Cook Time: 45 minutes
marinate chicken: 8 hours
Total Time: 8 hours, 55 minutes
Yield: 6 servings
Ingredients:
- 3 large whole chicken breast or a mix of breasts and thighs
- 1 cup water
- 1/4 cup dry white wine
- 1/4 cup soy sauce or tamari sauce
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp. Worcestershire sauce (without fish)
Preparation:
1. This chicken needs to be marinated overnight. Mix all the marinade ingredients together. Place the chicken and marinade together in a zip lock bag. Refrigerate for at least 8 hours. Make sure to turn the bag several times.
2. Preheat the broiler. Remove chicken from marinade, but reserve the marinade for later. Broil each side of the chicken until browned.
3. Preheat oven to 350°F (180°C). Brush chicken with marinade and bake for 30 minutes, basting frequently with marinade.
2. Preheat the broiler. Remove chicken from marinade, but reserve the marinade for later. Broil each side of the chicken until browned.
3. Preheat oven to 350°F (180°C). Brush chicken with marinade and bake for 30 minutes, basting frequently with marinade.
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