I cleaned the chicken and doused with sherry. I made a pesto out of
olive oil, garlic, ginger and the white part of a leek. I rubbed the
marinade all over the chicken and now it is sitting in a pool of
marinade that ran off. I salted and peppered. Is this chicken going to
turn out gross? I need to know what do I need to do before putting it
into the oven. Do I need to put it into clean pan and as dry as
possible with no extra runny marinade? Or should I leave the pool of
goop in the pan and just bake as is. I also have celery onion and
carrot and mushrooms in the fridge.

Thanks very much. Any fast advice is appreciated.

ggg wrote:
> I cleaned the chicken and doused with sherry. I made a pesto out of
> olive oil, garlic, ginger and the white part of a leek. I rubbed the
> marinade all over the chicken and now it is sitting in a pool of
> marinade that ran off. I salted and peppered. Is this chicken going to
> turn out gross? I need to know what do I need to do before putting it
> into the oven. Do I need to put it into clean pan and as dry as
> possible with no extra runny marinade? Or should I leave the pool of
> goop in the pan and just bake as is. I also have celery onion and
> carrot and mushrooms in the fridge.
>
> Thanks very much. Any fast advice is appreciated.

It doesn't sound like it'll be gross. I'm guessing that the sherry is
the source of the problem or too much OO. I'd scoop up the solids the
best I could place them back onto the chicken and put in in the oven as
planned liquids and all.

Jessica

ggg wrote:
> I cleaned the chicken and doused with sherry. I made a pesto out of
> olive oil, garlic, ginger and the white part of a leek. I rubbed the
> marinade all over the chicken and now it is sitting in a pool of
> marinade that ran off. I salted and peppered. Is this chicken going to
> turn out gross? I need to know what do I need to do before putting it
> into the oven. Do I need to put it into clean pan and as dry as
> possible with no extra runny marinade? Or should I leave the pool of
> goop in the pan and just bake as is. I also have celery onion and
> carrot and mushrooms in the fridge.
>
> Thanks very much. Any fast advice is appreciated.

It doesn't sound like it'll be gross. I'm guessing that the sherry is
the source of the problem or too much OO. I'd scoop up the solids the
best I could place them back onto the chicken and put in in the oven as
planned liquids and all.

Jessica

On 3-Jan-2005, "Jessica V." > wrote:

> ggg wrote:
> > I cleaned the chicken and doused with sherry. I made a pesto out of
> > olive oil, garlic, ginger and the white part of a leek. I rubbed the
> > marinade all over the chicken and now it is sitting in a pool of
> > marinade that ran off. I salted and peppered. Is this chicken going to
> >
> > turn out gross? I need to know what do I need to do before putting it
> > into the oven. Do I need to put it into clean pan and as dry as
> > possible with no extra runny marinade? Or should I leave the pool of
> > goop in the pan and just bake as is. I also have celery onion and
> > carrot and mushrooms in the fridge.
> >
> > Thanks very much. Any fast advice is appreciated.
>
> It doesn't sound like it'll be gross. I'm guessing that the sherry is
> the source of the problem or too much OO. I'd scoop up the solids the
> best I could place them back onto the chicken and put in in the oven as
> planned liquids and all.

Better yet; put some of the pesto marinade between the skin and the meet.
In general, any marinade or liquid will run off or flavor only the skin,
unless it is trapped between skin and meat. Run a finger or spoon handle
between skin and meat, then put in the marinade and roast/bake the chicken
as usual.


x-- 100 Proof News - http://www.100ProofNews.com
x-- 3,500+ Binary NewsGroups, and over 90,000 other groups
x-- Access to over 1 Terabyte per Day - $8.95/Month
x-- UNLIMITED DOWNLOAD

On 3-Jan-2005, "Jessica V." > wrote:

> ggg wrote:
> > I cleaned the chicken and doused with sherry. I made a pesto out of
> > olive oil, garlic, ginger and the white part of a leek. I rubbed the
> > marinade all over the chicken and now it is sitting in a pool of
> > marinade that ran off. I salted and peppered. Is this chicken going to
> >
> > turn out gross? I need to know what do I need to do before putting it
> > into the oven. Do I need to put it into clean pan and as dry as
> > possible with no extra runny marinade? Or should I leave the pool of
> > goop in the pan and just bake as is. I also have celery onion and
> > carrot and mushrooms in the fridge.
> >
> > Thanks very much. Any fast advice is appreciated.
>
> It doesn't sound like it'll be gross. I'm guessing that the sherry is
> the source of the problem or too much OO. I'd scoop up the solids the
> best I could place them back onto the chicken and put in in the oven as
> planned liquids and all.

Better yet; put some of the pesto marinade between the skin and the meet.
In general, any marinade or liquid will run off or flavor only the skin,
unless it is trapped between skin and meat. Run a finger or spoon handle
between skin and meat, then put in the marinade and roast/bake the chicken
as usual.


x-- 100 Proof News - http://www.100ProofNews.com
x-- 3,500+ Binary NewsGroups, and over 90,000 other groups
x-- Access to over 1 Terabyte per Day - $8.95/Month
x-- UNLIMITED DOWNLOAD

Your pesto has to be thick enough to stay on the chicken and not just run
off. Heat it on the stove, just to a boil, then add, sherry mixed with COLD
WATER and corn starch to the mixture till it boils and thickens to the
thickness that you want (add the sherry mixed with COLD WATER and corn
starch) very slowly. This will coat and adhere to your chicken. You can
also baste the chicken during cooking with this mixture.
Chef R. W. Miller
Marriott Resorts & Hotels
"ggg" > wrote in message
...
> I cleaned the chicken and doused with sherry. I made a pesto out of
> olive oil, garlic, ginger and the white part of a leek. I rubbed the
> marinade all over the chicken and now it is sitting in a pool of
> marinade that ran off. I salted and peppered. Is this chicken going to
> turn out gross? I need to know what do I need to do before putting it
> into the oven. Do I need to put it into clean pan and as dry as
> possible with no extra runny marinade? Or should I leave the pool of
> goop in the pan and just bake as is. I also have celery onion and
> carrot and mushrooms in the fridge.
>
> Thanks very much. Any fast advice is appreciated.

Your pesto has to be thick enough to stay on the chicken and not just run
off. Heat it on the stove, just to a boil, then add, sherry mixed with COLD
WATER and corn starch to the mixture till it boils and thickens to the
thickness that you want (add the sherry mixed with COLD WATER and corn
starch) very slowly. This will coat and adhere to your chicken. You can
also baste the chicken during cooking with this mixture.
Chef R. W. Miller
Marriott Resorts & Hotels
"ggg" > wrote in message
...
> I cleaned the chicken and doused with sherry. I made a pesto out of
> olive oil, garlic, ginger and the white part of a leek. I rubbed the
> marinade all over the chicken and now it is sitting in a pool of
> marinade that ran off. I salted and peppered. Is this chicken going to
> turn out gross? I need to know what do I need to do before putting it
> into the oven. Do I need to put it into clean pan and as dry as
> possible with no extra runny marinade? Or should I leave the pool of
> goop in the pan and just bake as is. I also have celery onion and
> carrot and mushrooms in the fridge.
>
> Thanks very much. Any fast advice is appreciated.

Chef R. W. Miller wrote:
> Your pesto has to be thick enough to stay on the chicken and not just run
> off. Heat it on the stove, just to a boil, then add, sherry mixed with COLD
> WATER and corn starch to the mixture till it boils and thickens to the
> thickness that you want (add the sherry mixed with COLD WATER and corn
> starch) very slowly. This will coat and adhere to your chicken. You can
> also baste the chicken during cooking with this mixture.
> Chef R. W. Miller
> Marriott Resorts & Hotels
> "ggg" > wrote in message
> ...
>
>>I cleaned the chicken and doused with sherry. I made a pesto out of
>>olive oil, garlic, ginger and the white part of a leek. I rubbed the
>>marinade all over the chicken and now it is sitting in a pool of
>>marinade that ran off. I salted and peppered. Is this chicken going to
>>turn out gross? I need to know what do I need to do before putting it
>>into the oven. Do I need to put it into clean pan and as dry as
>>possible with no extra runny marinade? Or should I leave the pool of
>>goop in the pan and just bake as is. I also have celery onion and
>>carrot and mushrooms in the fridge.
>>
>>Thanks very much. Any fast advice is appreciated.
>
>
>


THank you.

As to whether to leave the goo pool. NO, it ruins the gravy juice from
the chicken. Next time I am going to use much less olive oil. Thanks again.

Jessica V. wrote:
> ggg wrote:
> > I cleaned the chicken and doused with sherry. I made a pesto out
of
> > olive oil, garlic, ginger and the white part of a leek. I rubbed
the
> > marinade all over the chicken and now it is sitting in a pool of
> > marinade that ran off. I salted and peppered. Is this chicken
going to
> > turn out gross? I need to know what do I need to do before putting
it
> > into the oven. Do I need to put it into clean pan and as dry as
> > possible with no extra runny marinade? Or should I leave the pool
of
> > goop in the pan and just bake as is. I also have celery onion and
> > carrot and mushrooms in the fridge.
> >
> > Thanks very much. Any fast advice is appreciated.
>
> It doesn't sound like it'll be gross. I'm guessing that the sherry
is
> the source of the problem or too much OO. I'd scoop up the solids
the
> best I could place them back onto the chicken and put in in the oven
as
> planned liquids and all.
>
> Jessica


Exactly right. The sherry was the only cooking alcohol I had. It
didn't add anything to the chicken it seems.