A recent episode of "Hot off the Grill" had chicken marinated in the
following:

6 cups freshly squeezed orange juice
6 cloves garlic, thinly sliced
Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and
let cool.

A chicken is soaked in the marinade for 4 hours, then roasted.

This seems fairly easy, but I'm wondering whether it might be even easier if
I used 3 cups of orange juice and 1 cup of OJ concentrate: The garlic
wouldn't need to cook as long, so might be less prone to bitterness. And of
course, there's a bit of time saved by using the concentrate as well.

Is there any advantage to following the recipe as written? It seems to me
that flavor extraction from the garlic and saffron MIGHT suffer a bit, but
I'm interested in what you all think.

Bob

> "Bob"
>
>A recent episode of "Hot off the Grill" had chicken marinated in the
>following:
>
>6 cups freshly squeezed orange juice
>6 cloves garlic, thinly sliced
>Pinch saffron
>
>A chicken is soaked in the marinade for 4 hours, then roasted.
>
>This seems fairly easy, but I'm wondering whether it might be even easier if
>I used 3 cups of orange juice and 1 cup of OJ concentrate: The garlic
>wouldn't need to cook as long, so might be less prone to bitterness. And of
>course, there's a bit of time saved by using the concentrate as well.
>
>Is there any advantage to following the recipe as written? It seems to me
>that flavor extraction from the garlic and saffron MIGHT suffer a bit, but
>I'm interested in what you all think.

The six cups fresh squeezed OJ is totally absolutely wasted... 6 cups of
anything is wasted on one measly chicken.

Rub the chicken with a paste of garlic, saffron, and a can of frozen OJ
concentrate... add some salt n' pepper too... then while it's macerating drink
your 6 cups of fresh squeezed, mixed with a bottle of Champagne.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

coool....mimosas.....what time?

harriet & critters

> >Is there any advantage to following the recipe as written? It seems to me
> >that flavor extraction from the garlic and saffron MIGHT suffer a bit,
but
> >I'm interested in what you all think.
>
> The six cups fresh squeezed OJ is totally absolutely wasted... 6 cups of
> anything is wasted on one measly chicken.
>
> Rub the chicken with a paste of garlic, saffron, and a can of frozen OJ
> concentrate... add some salt n' pepper too... then while it's macerating
drink
> your 6 cups of fresh squeezed, mixed with a bottle of Champagne.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

"Bob" > wrote in
:

> A recent episode of "Hot off the Grill" had chicken marinated in the
> following:
>
> 6 cups freshly squeezed orange juice
> 6 cloves garlic, thinly sliced
> Pinch saffron
>
> Bring ingredients to a boil in a medium saucepan and reduce to 2 cups
> and let cool.
>
> A chicken is soaked in the marinade for 4 hours, then roasted.
>
> This seems fairly easy, but I'm wondering whether it might be even
> easier if I used 3 cups of orange juice and 1 cup of OJ concentrate:
> The garlic wouldn't need to cook as long, so might be less prone to
> bitterness. And of course, there's a bit of time saved by using the
> concentrate as well.
>
> Is there any advantage to following the recipe as written? It seems to
> me that flavor extraction from the garlic and saffron MIGHT suffer a
> bit, but I'm interested in what you all think.
>
> Bob

JMO, but I don't think a "reduction" is equalled by regular orange juice
combined with concentrate. There would definitely be a flavor change to
the juice in the process of reducing it, not to mention the garlic. The
saffron would probably be relative unaffected. If you just try the
alternative, you'll never know what the original tasted like.

Wayne

Bob ), citing the Rules of Acquisition to
rec.food.cooking, says...

> A recent episode of "Hot off the Grill" had chicken marinated in the
> following:
>
> 6 cups freshly squeezed orange juice
> 6 cloves garlic, thinly sliced
> Pinch saffron
>
> Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and
> let cool.
>
> A chicken is soaked in the marinade for 4 hours, then roasted.
>
> This seems fairly easy, but I'm wondering whether it might be even easier if
> I used 3 cups of orange juice and 1 cup of OJ concentrate: The garlic
> wouldn't need to cook as long, so might be less prone to bitterness. And of
> course, there's a bit of time saved by using the concentrate as well.
>
> Is there any advantage to following the recipe as written? It seems to me
> that flavor extraction from the garlic and saffron MIGHT suffer a bit, but
> I'm interested in what you all think.
>
> Bob

I imagine the flavor would be a bit different between fresh OJ and fresh
plus concentrate. Also, the concentrate is a blend of oranges, and is
likely to have added sugar.

The shorter cooking time will result in fewer changes in the chemistry of
the garlic. It will not have as much time to mellow as it otherwise
would. (Bitterness is a problem only in garlic subjected to high heat -
- fried in oil too long, for example. Garlic soup, roasted garlic, and
the garlic I braise with pot roast in a slow oven are ***WONDERFUL***.)

Saffron should not be affected by the time difference.

...........Karl

Karl > wrote:
>would. (Bitterness is a problem only in garlic subjected to high heat -
>- fried in oil too long, for example.

I.e., light brown coloring is okay; any black or near-black is bad.

>Garlic soup, roasted garlic, and
>the garlic I braise with pot roast in a slow oven are ***WONDERFUL***.)

I roasted a head of garlic with EVOO wrapped in foil at
350 for 45 minutes tonight and had it with a little salt
on toast. Totally great.

--Blair
"Simple = good."

"Bob" > wrote in message
...
> A recent episode of "Hot off the Grill" had chicken marinated in the
> following:
>
> 6 cups freshly squeezed orange juice
> 6 cloves garlic, thinly sliced
> Pinch saffron
>
> Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and
> let cool.
>
> A chicken is soaked in the marinade for 4 hours, then roasted.
>
This is a good recipe but never bring fruit juice to
a full boil when reducing.
Also, half the recipe is strong enough for one chicken.

Bob wrote:
>
> A recent episode of "Hot off the Grill" had chicken marinated in the
> following:
>
> 6 cups freshly squeezed orange juice
> 6 cloves garlic, thinly sliced
> Pinch saffron
>
> Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and
> let cool.

Hmmm? Why did they boil it? I would just use it
uncooked. Why does it have to be reduced?

> A chicken is soaked in the marinade for 4 hours, then roasted.
>
> This seems fairly easy, but I'm wondering whether it might be even easier if
> I used 3 cups of orange juice and 1 cup of OJ concentrate: The garlic
> wouldn't need to cook as long, so might be less prone to bitterness.

Huh???? Why wouldn't the garlic need to cook as long (assuming
one feels it even *needs* to cook at all)? Just because you
substituted 1 c. concentrate for 3 c. oj? And do you mean
just the concentrate or the concentrate plus water to make
3 c. juice????

> And of
> course, there's a bit of time saved by using the concentrate as well.

If you are going to use concentrate why use any fresh at
all? It's just going to be "ruined" by the concentrate. You
won't be able to detect any of the "fresh" qualities of
freshly squeezed juice once it's mixed with concentrate.

> Is there any advantage to following the recipe as written?

None that I can see. I would not cook. I would use either
all fresh or all concentrate.

> It seems to me
> that flavor extraction from the garlic and saffron MIGHT suffer a bit, but
> I'm interested in what you all think.

BTW, does the marinade get put in with the chicken when
it's cooked or is it thrown away (one really hopes not!),
or made into a separate sauce, or what?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate quoted and asked:

>> 6 cups freshly squeezed orange juice
>> 6 cloves garlic, thinly sliced
>> Pinch saffron
>>
>> Bring ingredients to a boil in a medium saucepan and reduce to 2 cups
>> and let cool.
>
> Hmmm? Why did they boil it? I would just use it
> uncooked. Why does it have to be reduced?

1. To intensify the orange flavor
2. To extract flavor from the garlic and the saffron, so it can more easily
get into the chicken.


>> This seems fairly easy, but I'm wondering whether it might be even easier
>> if I used 3 cups of orange juice and 1 cup of OJ concentrate: The garlic
>> wouldn't need to cook as long, so might be less prone to bitterness.
>
> Huh???? Why wouldn't the garlic need to cook as long (assuming
> one feels it even *needs* to cook at all)? Just because you
> substituted 1 c. concentrate for 3 c. oj? And do you mean
> just the concentrate or the concentrate plus water to make
> 3 c. juice????

1. I mean just the concentrate. No water added.

2. The garlic wouldn't cook as long because less cooking is needed to reduce
the liquid to 2 cups. In the original recipe, you're starting with six cups
of juice. In the revision, you're starting with four cups of liquid: 1 cup
of OJ concentrate plus three cups of fresh OJ.


> If you are going to use concentrate why use any fresh at
> all? It's just going to be "ruined" by the concentrate. You
> won't be able to detect any of the "fresh" qualities of
> freshly squeezed juice once it's mixed with concentrate.

That's simply untrue. Try it with any good-quality concentrate and see.


> BTW, does the marinade get put in with the chicken when
> it's cooked or is it thrown away (one really hopes not!),
> or made into a separate sauce, or what?

It's made into a sauce after the chicken is cooked.

I did as I said I was going to do, and I can report that the results were
splendid. I did make one more revision, though; I added several sliced
shallots to the marinade, just because I happened to have them on hand.

Bob