before Pluckyfluff there was MARSHA HUBERT:
Marsha Hubert was an email list i maintained where MARSHA would send out her recipes, cocktails and cake decorating ideas once a week. Fabulous scruptiousness sent right to your in-box. Marsha also had a website where all of the past recipes could be found- in case you ever needed that bacon-chowder recipe in a pinch!! She also hosted many contests and exchanges among the subscribers, like the famous BACON CHALLENGE or the cocktail contest. AH yes....them's was good times...
Here's the recipe that started it all: (sometimes Marsha was drinking ...)
Baby loves Mama's Chicken
...or How The West Was One...
step A: when man come home say: "babylovesmama'schick'n!"
(if'n no man,
look in mirror and say: "babylovesmama'schick'n!")
use "half breasts" "best of fryer" or "whole cut up" free range to be nice.
first: rinse that chicken!
then...arrange peices in deep glass baking dish.
-turn meaty parts of chik'n up.
1) drench chick'n in oilive oil (should be oozing all over bottom of
pan.)
2) drench chik'n agin in dry white wine (till 'bout 1/2" deep)
3) git 4 sticks fresh rosemarry and strip leaves onto chicken, throw
sticks on chicken, throw an extra stick w/leaves in to be safe. there
should be lots and lots of rosemary all over chik'n down in the juice.
4) sprinkle sprinkle sprinkle with lots of salt! think you have enough?
sprinkle more! salt salt salt
5) grind grind grind fresh black pepper on chik'n. agin-just making skin
look appitzing, not too mush pepper.
6) sprinkle, sprinkle with dry thyme. not too much! just to make nice
even speckles on skin.
now- turn all peices over and reapeat steps 4-6 on undersides. let sit
in fridge all day or as much time as you have allowed.
take chik'n out and turn peices over so yummy sides is up. repeat steps
4-6 agin.
put chik'n and juices an' all in 450 degree oven and bake until done and
skin is crispie dark golden brown chewy done. 35 min? 40?
The End
Don't say i never gave ya nuthin. |
