| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 2 | Chickens cut in 8ths | |
| 1/2 | c | Apricot jam |
| 1 | tb | White vinegar |
| 2 | Cloves garlic; thinly sliced | |
| 2 | tb | Soya sauce |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Cold water |
INSTRUCTIONS
These recipes are from "The Chicken Every Sunday Cookbook" from the Tifereth Beth David Jerusalem Adult Players . Mix the glaze ingredients together. Place chicken in baking dish & pour glaze over. Refrigerate 2 hours. Bake uncovered with marinade at 350' for 1 1/2 hours. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Jan 03, 1999, converted by MM_Buster v2.0l.
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