"The belly rules the mind."--Spanish Proverb

Red Cooked Chicken Recipe

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This recipe for Red Cooked Chicken, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


for the broth
2 quarts water
3 cups soy sauce
cup dry sherry
4 ounces fresh ginger root sliced
cup sugar
8 each star anise whole
1 each orange peel, no white pith
for the chicken
3 each whole chickens approx 3 lbs each
soy sauce
sesame oil

In a pot large enough to hold the chickens submerged in liquid, bring the broth ingredients to a
Add the chickens to the broth, make sure they are covered in liquid. If you need more liquid, add a
50/50 mixture of water and soy sauce to the pot until chickens are covered.
Bring to a simmer and cook (do not boil) slowly until chickens are cooked through, 165 degrees
internal temperature for 15 seconds. Remove chickens from poaching liquid and hold at 140
degrees until needed.
Strain poaching liquid and skim off accumulated fat. (see note)
Cut chickens into quarters and (optional) brush skin-side with sesame oil.
Serve some of the poaching liquid with each portion.
NOTE: Do not discard poaching liquid. Freeze and re-use for next batch of chicken. Add new
ginger, star anise and sugar to taste for each batch. Broth gets better with each subsequent use.

Number Of Servings:
Number Of Servings:




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