Chicken Dry In Nyc

By Author: vmbjohn
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Just over a year ago Zack had his first Christmas Eve dinner with us and some of our friends here in Luna Pier. An hour prior, he called to ask, "Do I need to wear a suit? I've never been to one of these things!" This past Christmas after we gave him a Hanukkah card he performed the proper candle ceremony with us ... and then promptly helped us finish decorating our Christmas tree. And this-coming Easter Sunday after anchoring the 13abc morning news in Toledo (he doesn't mind working the Christian holidays), Zack will join us with Mary's brothers for Easter dinner.

Last week when this here German Lutheran was holed up in a Catholic hospital, Mary found the book Cooking Jewish in the hospital's gift shop and bought me a copy. I already love this book! There are some incredible recipes in here and while there are no photos of the completed dishes it's not difficult to visuallize how they'd turn out. (As you can see in the photos, the Cherry Chili Chicken was beautiful even while it was being prepared.) But what's even more endearing about the book is the whole "family" aspect of the overall writing. The family tree is laid ...
... out, charts indicate which family member is related to which and how that happens (i.e., Fanny Vitner is Silvia Robbin's mother), and a written history goes back over 100 years.

Yesterday evening Mary made Hilda Robbins' Cherry Chili Chicken from Cooking Jewish. Zack joined us to try this dish after the evening news but before heading to play in a 13abc All-Stars basketball game against Whiteford, Michigan High School (the All-Stars lost 80 - 75 but the school used state championship players!). When I handed him the dish from the photo at the beginning of this post he said, "I can't eat this much before a game ... I'll throw up!" However the dish is so good he couldn't help but eat it all as well as taking more with him. Calling after the game he said he didn't feel nauseous at all, but instead felt he had the energy of a 12-year-old, scoring 15 points.

This recipe makes a lot of food. The book says it serves 8 but take a closer look. There are two chickens 3 - 4 lbs each, each cut into eight pieces (Mary had to spread it out between two roasting pans). Depending on what you might be serving this with, and what your family's appetite is, serving 10 - 12 people isn't unreasonable.

A few changes we made were to use golden raisins vs. dark raisins, granulated garlic instead of powdered, and a Chardonnay for the white wine. We also served it on a bed of buttered white rice. Ready you are Chicken Dry Please visit in the site www.indomunch.com for extra details.