Myths & Truth
Myth: To cut fat and calories, chicken should be cooked without the skin.
Truth: A thin membrane between the skin and the flesh holds moisture in the meat
while keeping the fat out. So, remove the skin from the chicken after cooking
instead of before cooking to get juicy flavor with less fat.
Myth: It is important to pick meats and poultry with the least amount of
Truth: Meats, poultry, and other animal products have about the same amount of
cholesterol, which by itself does not increase blood levels. Choose those that
are lowest in saturated fat like chicken, fish, and lean cuts of other meats,
since a diet high in saturated fat may contribute to high cholesterol levels in
Cajun Cafe's Bourbon Chicken
1/2 C. soy sauce
1/2 C. brown sugar
1/2 t. garlic powder
1 t. powdered ginger
2 T. dried minced onion
1/2 C. bourbon whiskey
1 lb. boneless chicken leg or thigh meat cut into bite size chunks
2 T. white wine
Cooked white rice, optional
In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion
and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover
and refrigerate for several hours or overnight.
Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a
preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices.
Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
Heat over medium heat and add white wine. Stir and add chicken. Serve
immediately with pan juices over cooked rice.