3 cups water
1 1/3 cups malt vinegar
3/4 cup molasses
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 teaspoons dried ginger
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram
In a large saucepan bring water to a boil. Stir in malt vinegar, molasses, honey, salt, white pepper, ginger and oregano. Bring to a boil. Reduce heat, cover and simmer for 5 to 7 minutes. Remove from heat and let cool.
In a small saucepan, dissolve cloves in water. Cover and simmer for 5 minutes. Dissolve molasses in 1/4 cup warm water and stir into malt vinegar mixture, stirring thoroughly. Keep covered for 20 minutes to allow the mixture to thicken.
Stir ginger, garlic, salt, pepper, oregano and basil into malt vinegar mixture until well blended. Pour mixture over roasted chicken. Bake for 30 minutes.
this was a great surprise. i used the low sodium chicken and in place of sour cream i sauteed buffalo sauce and corn syrup. also, low sodium chicken make this dish even better. thanks for sharing.
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