tag:blogger.com,1999:blog-7370913918884893175.post6260641942837434689..comments2023-03-23T05:51:56.000-07:00Comments on Bill's Sunday Suppers!: 10 April 2011BillsSundaySuppershttp://www.blogger.com/profile/16749948729216064766noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7370913918884893175.post-32956243293060547672011-07-23T15:01:14.247-07:002011-07-23T15:01:14.247-07:00I'm ready to cook but notice in the recipe ing...I'm ready to cook but notice in the recipe ingredient list, there is no vinegar mentioned. The instructions mention vinegar...what to do?melissahttps://www.blogger.com/profile/10417223581026394290noreply@blogger.comtag:blogger.com,1999:blog-7370913918884893175.post-52370975014206335072011-04-16T08:36:53.965-07:002011-04-16T08:36:53.965-07:00Here's the Memphis Peanut Chicken recipe from ...Here's the Memphis Peanut Chicken recipe from Garden and Gun if you are interested!<br /><br />Memphis Peanut Chicken<br /><br />5 tbsp creamy peanut butter / 3 green onions, white and green parts, chopped / 3 tbsp soy sauce / 1/2 tsp cayenne pepper / 1 3-4-pound chicken / 1-inch piece peeled fresh ginger / 2 garlic cloves / A handful of fresh cilantro<br /><br />Heat oven to 450 degrees. In a small bowl, combine the peanut butter, half of the green onions, the soy sauce, vinegar, and cayenne. Gently loosen the skin of the chicken and spread half of the paste between the skin and the meat. Rub the rest of the paste all over the outside of the chicken. Put the remaining green onions, ginger, garlic, and cilantro into the chicken cavity. Roast the chicken, breast-side down, in a roasting pan for about 20 minutes. Reduce the oven temperature to 325 degrees and flip the chicken breast-side up. Baste with any juices that have accumulated in the pan. Roast for 30 to 40 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 160 to 165 degrees and the juices run clear. Let the bird rest for 10 minutes before carving.BillsSundaySuppershttps://www.blogger.com/profile/16749948729216064766noreply@blogger.com