Ginger Chicken
by Jes Mostek
serves: 8
  This recipe is best when the chicken is marinated overnight, but if you're short on time, stab the chicken pieces with a fork a few times to give the marinade a better shot at infiltrating the chicken and let it sit as long as you can.
  1 whole (3.5 lb.)   cut-up chicken
  1 c.   soy sauce
  2 T.   fresh grated ginger root (or 1 tsp. dry powder for every 1 T. fresh)
  1/2 c.   honey
  2 cloves   garlic, minced (or 1/2 tsp. powder for every clove)
  Whisk together the soy sauce, honey, ginger and garlic. Pour over chicken in a gallon plastic bag or air-tight container and refrigerate overnight.

To cook, either in the oven at 350F for 30-45 minutes, until juices run clear and there is no pink to be seen when you cut into the chicken.

You can also cook chicken in the crock pot on high for 3 hours, or on low for 6-8 hours. Be aware, that the chicken will be slightly pink, even when cooked through, when you cook it in the crock pot. To check for doneness, look for consistensy. The chicken should not be rubbery at all, and it should easily fall off the bone.