Sorghum brined chicken roasted in cabbage leaves from The Cooking Gene: A Journey Through African-American Culinary History in the Old South (page 159) by Michael W. Twitty
- nutmeg
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Ceylon ground cinnamon
Cinnamon from Sri Lanka (formerly Ceylon) --Latin name=Cinnamomum verum ("True cinnamon) (wikipedia); softer, thinner quills, more easily grated/ground than Saigon/Chinese cinnamon; often used in Mexican cooking, where it is known as canela.
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EYB Comments
Chicken brines 2 to 4 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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