“There's cold chicken inside it,” replied the Rat briefly; “coldtonguecoldhamcoldbeefpickledgherkinssaladfrenchrolls
cresssandwichespottedmeatgingerbeerlemonadesodawater -- -- “
The Rat – “Wind in the Willows”
Summer is of course, the time for picnics. Now you may not want to include as much provender as Ratty did in his picnic hamper, but cold chicken is a good bet, and you can’t go wrong with this delectable version. It’s as good cold as it is hot, which makes it the perfect candidate for the picnic hamper. Add Potato Salad, pickles and lemonaid or ginger beer and you're ready to join Ratty and Mole in a shady spot at the edge of the river.
¼ cup dark soy sauce
¼ cup inexpensive cream Sherry
¼ cup orange marmalade
2 to 3 cloves of garlic, minced
2 or 3 slices of onion
1 or 2 thin slices of fresh ginger root
1 tablespoon olive oil
2 tablespoon brown sugar
1 teaspoon Italian seasoning
Fresh, coarse ground black pepper to taste
1 large chicken, cut into serving pieces or the equivalent in favorite parts
Put the first 10 ingredients in a flat dish or a large zip-lock bag and mix well. Add the chicken parts, and manipulate to make sure all pieces are well coated with the marinade. Refrigerate for several hours or overnight. When ready to cook, place on the broiler rack and broil, turning once to desired degree of doneness. Chicken is done when you cut into the thickest part of a piece with the tip of a small sharp knife and the juices run clear, not pink, and the meat is opaque, not translucent.
If eating hot, serve with steamed long grained rice. If putting in a picnic hamper, allow to cool thoroughly before packaging.