Grilled Asian Chicken

An interesting chicken recipe: Grilled Asian Chicken.

We need (for 4 servings):
4 chicken breast halves (boneless and skinless)
0.25 cup of soy sauce
3 slices of fresh ginger root
4 teaspoons of sesame oil
2 cloves of garlic (crushed)
2 tablespoons of honey

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Christmas Goose with Currant Stuffing

A Christmas poultry recipe: Christmas Goose with Currant Stuffing

We need:
1 goose (7 to 8 pounds), giblets removed
0.5 cup of currants
6 cups of toasted fresh bread crumbs
1 tart apple, chopped
1 yellow onion, chopped
0.25 cup of minced parsley
0.25 cup of lower-sodium chicken broth
0.25 cup of slivered almonds, toasted
1 teaspoon of dried sage leaves
0.25 teaspoon of salt
0.25 teaspoon of black pepper

In a small saucepan, combine the onion, apple, and 0.25 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 0.33 cup broth with bread crumb mixture.

Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1.5-quart casserole; cover and refrigerate.

Roast goose for 2 to 2.5 hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.