| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
c |
PEANUT OR VEGEIE OIL |
| 1 |
tb |
SWEET MILD PAPRIKA |
| 1 |
c |
OLIVE OIL |
| 1 |
ts |
CELERY SALT |
| 1/4 |
c |
COARSLY CHOPPED GARLIC |
| 1/2 |
c |
RED WINE VINEGAR |
| 1 |
c |
CHOPPED ONIONS |
| 1/2 |
ts |
RED HOT PEPPER SAUCE |
| 3 |
tb |
SOY SAUCE |
| 24 |
|
MEDIUM WHOLE CHICKEN LEGS |
INSTRUCTIONS
PHILLY.INQUIRER
COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL.PRICK THE SKIN OF THE
CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP KNIFE.PUT THE
CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS DISH.POUR THE MARINADE
OVER THE CHICKEN.TURN THE LEGS SEVERAL TIMES TO COAT THE PIECES EVENLY.COV
TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE OVER NIGHT.
PREHEAT THE OVEN TO 350 DEGREES.WIPE OFF ANY GARLIC OR ONION PIECES
FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE ROASTING
PANS.IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE OTHER ON THE NEXT
SHELF UP IN THE OVEN.ROAST FOR THIRTY MINUTES. MEANWHILE,STRAIN THE
MARINADE AND SET IT ASIDE.AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN
EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE.ROTATE THE
PANS ON THE SHELVES.ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN
BROWN.TURN AGAIN IF NECESSARY.SERVE IMMEDIATLY O CHILL AND SERVE.MAKES 12
SERVINGS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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