| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1 | c | Oil |
| 1 | pt | Cider vinegar |
| 3 | T | Salt |
| 1 | T | Poultry seasoning |
| 1 | t | Ground pepper |
INSTRUCTIONS
Beat egg and oil. Mix in rest. Enough for 10 broiler halves. You can make ahead and just pour out what is needed. Do not, however, save if it has been contaminated by chicken. Baste halves each time you turn. I actually marinate and then baste only occasionally. Posted to JEWISH-FOOD digest by Joan Callaway <joancallaway@mother.com> on Apr 21, 1998
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