Alana in Canada Posted December 6, 2012 Share Posted December 6, 2012 So, I have this great recipe for Chicken which calls for me to marinate lemon zest, grated ginger and crushed garlic. http://globaltableadventure.com/2012/02/05/recipe-madagascar-chicken-akoho-sy-sakamalao/ How is this a marinade? How are the flavours going to transfuse into the chicken without a sauce--or greater liquid to "carry them"? This stuff is just sitting on the skin! I put it all in a plastic bag to help maybe fumigate the chicken with the flavours of the ingredients, but I have my doubts this is going to be as tasty as I'd thought. Can anyone help me understand this? I hope I was clear! Thanks. Link to comment Share on other sites More sharing options...
Susan W Posted December 6, 2012 Share Posted December 6, 2012 You were very clear Alana and I think your chicken will be yummy. Marinades don't have to be liquid to add flavor. You could add some olive oil and smoosh it around if you would like. Link to comment Share on other sites More sharing options...
Alana in Canada Posted December 6, 2012 Author Share Posted December 6, 2012 Yes, I want to smoosh! Some olive oil would be perfect. Thanks slw! I just re-read the blasted recipe and it's going to take an hour to cook (after 2 hours to marinate)--so, I started too late for tonight's supper. (Daughter has to go to Guides, tonight, and the Boy to Scouts.) Blast--but it should be delish tomorrow night! Link to comment Share on other sites More sharing options...
Susan W Posted December 6, 2012 Share Posted December 6, 2012 Ooohh..It also said it's better if you let it marinate overnight. Maybe you should do that and bake it mid morning and serve it room temp. I love room temp chicken. Hopping on a plane so I can join you for dinner tomorrow night. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted December 6, 2012 Share Posted December 6, 2012 I usually prick the skin or meat with a fork then let it marinade over night or longer depending on type of meat. Link to comment Share on other sites More sharing options...
Alana in Canada Posted December 7, 2012 Author Share Posted December 7, 2012 slw--you're welcome to come. Just bring your woolie pjs! It's minus 17! © Sharon--you're a genius. I'm going to go prick it right now! Link to comment Share on other sites More sharing options...
Nicole M Posted December 7, 2012 Share Posted December 7, 2012 Alana- -17! Boo to that Link to comment Share on other sites More sharing options...
Susan W Posted December 7, 2012 Share Posted December 7, 2012 slw--you're welcome to come. Just bring your woolie pjs! It's minus 17! ©Sharon--you're a genius. I'm going to go prick it right now! That's okay Alana..I'll bring my Ugs and pretty pink warm scarf. Link to comment Share on other sites More sharing options...
Alana in Canada Posted December 7, 2012 Author Share Posted December 7, 2012 Nicole--Boo yes--but, hey, it is sunny today! As long as we have our sunshine, it doesn't matter. But I'll enjoy it from this side of the windows, though! slw--Yay! Looking forward to it! Link to comment Share on other sites More sharing options...
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