{ 2009 01 27 }

Chicken, two ways

I’m in Colorado skiing with my family. My extended family. I suppose a week with parents and siblings and aunts and uncles may not sound so fun to many people, but my family… well, they’re pretty fun. Everyone makes an effort 1) not to hassle each other and 2) (and this is key) maintain a sense of humor about themselves.

I’m here with my dad’s side of the family. He is one of four boys, so the family ethic is definitely skewed towards activity-based (rather than relational or yackety-yack) bonding. Lots of exercise, fresh mountain air, and a carefully calibrated amount of Jamesons, Guiness, and mulled wine keep everyone cheery. The trip has become a bit of a tradition (5 years going and next year already set up). Last night my aunt made us a Lunar New Year dinner. Since it’s lucky to eat things cooked whole and there were seven of us at dinner, so she made two whole chickens. Can you say taste test? One was poached in a rich gingery broth and the other was roasted and covered with a ginger jam during the last bit of cooking so it developed sort of a sweet glaze and the skin became extra brown and crispy (that’s the one my uncle is mangling in the picture above). I begged not to have to chose a favorite, each succulent of flavorful in its own way. Are you forcing my hand? Really? Well, then I’m going with the roasted ginger jam-swathed bird.

Sadly for me she used the ginger jam when I wasn’t there, so I didn’t get to see it. Internets? Have you ever seen ginger jam? Anyone know how to make it? Or are you going to make me do experiments?

p.s. The night before my mom used the pork shoulder I packed in my luggage to make a green chile posole. It was quite delicious. I’m going to perfect the recipe and get back to you. I promise.

Posted by Molly Watson on Tuesday, January 27th, 2009, at 3:24 pm, and filed under chicken, was served.

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