main course

Yogurt Chicken

December 28, 2012

Author: Pamela Schachter


16 oz of plain yogurt

2 Tbsp soy sauce

2 Tbsp Lemon

1 1/2 tsp ground coriander

Curry powder ( at least 2 Tbsp) to taste

Garlic powder (as desired)

Hot pepper sauce (if desired)

Sprinkle black sauce


Mix up ingredients to make a sauce. Marinate chicken in refrigerator overnight or for at least two hours (covered). Bake at 375 for 45 minutes to an hour. Baste occasionally while baking


Bourbon Chicken

December 28, 2012

Author: Julie Rogers


(1) 12 lb turkey, or (2) 4lb chickens

3/4 lb unsalted butter

1 cup bourbon


Pre-heat oven to 500 degrees. Wash out the insides of the birds well and pat them dry with paper towels. Sprinkle insides with salt and pepper. Insert 1/4 lb sweet butter into each cavity and truss birds. Put chickens side by side in large roasting pan. Salt and pepper outside and dot with butter. Brown the uncovered in a very hot oven turning to brown on all sides. This will take about 12 minutes. Remove roasting pan from oven and set on stovetop. Warm bourbon and pour over poultry. Light it and let flame until flames die down. Baste poultry well with resulting sauce. Place poultry breast side up and cover breasts lightly with foil to keep meat moist while finishing roasting. Turn oven down to 325 and roast slowly, basting from time to time. 30 min. per pound, or about 2 hrs. and 20 minutes. Serve with clear gravy or sour cream bourbon sauce.

Sour Cream Bourbon Sauce:

To the juices in the roasting pan, whisk in one cup sour cream slowly. Stir constantly with a wire whisk or wooden spoon over very low flame. Add 2 T. bourbon, salt and pepper to taste. Continue to stir until mixture reduces and thickens slightly.