Saturday Beefcake: From Young and Hungry Dave


Glazed Chicken

Chickens, two cut into pieces
Apricot Preserves, 12 ounce jar
White Vinegar, one tablespoon
Dried Plums, 12-15 pitted medium sized
Sea Salt, a few pinches
Ground Black Pepper, 20 grinds
Garlic, 10 peeled cloves
Sage, 20-30 leaves
Oven, 400F

1. Trim any fat from the chicken and place in large roasting pan.
2. Mix the preserves and the vinegar and spread all over the chicken.
3. Add the rest of the ingredients and toss all of it until the chicken pieces are thoroughly covered.
4. Rearrange the chicken in the pan with the skin side up, pacing them evenly apart.
5. Roast until the tops of the chicken are browned. 35-40 minutes.



Once again it is appropriate to thank DNA magazine for the side dishes accompnaying the recipe, which is once again from Dave Lieberman's Young and Hungry. There is no need to take the logical progression from the title of Dave's book in order to acknowledge what it is that is done here on a weekly basis.



Dave's recipes tend to be rather straightforward utilizing techniques that befit a fine young man such as he and this feature is about fine young men if nothing else.



Some recipes are simply sex on a stick.

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