Recipe: Golden Chicken

Golden Chicken

2 chicken breasts
2 chicken thighs
1 Tbsp butter, diced
2/3 c onion, chopped
1 large garlic clove, crushed and minced
ground clove
ground sage
ground tumeric

Preheat oven to 375 F

a) Remove skin and as much fat as possible from the chicken pieces. Save skin and fat for stock.

b) Place chicken in an ungreased casserole dish or dutch oven. Layering the chicken is fine. If you do not have a casserole dish you can use a pie tin. In a pinch you can use a 9x13 pan or even a loaf pan. Just be sure to cover the alternate baking dishes with foil before baking.

c) Sprinkle a fine dusting of ground clove over the top of the layered chicken. You should barely be able to tell it is there when you look at it.

d) Sprinkle a liberal amount of tumeric over the clove.

e) Sprinkle a moderate amount of sage over the tumeric.

f) Layer the garlic over spices.

g) Layer onion over garlic.

h) Dot the dish with butter.

i) Put lid on casserole.

j) Bake for 60 minutes.

k) Check a chicken breast for doneness. If you can not detect any pink it is cooked. If chicken is not done: place back in the oven and check every 15 minutes.