| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Margarine |
| 1 | tb | Minced parsley |
| 1/4 | ts | Tarragon |
| 1/2 | ts | Marjoram |
| 3 | Halved broiler chickens; or- | |
| 6 | Chicken breast halves | |
| 1/2 | c | Vegetable oil |
| 1 | c | Dry white wine |
| 1/4 | c | Chinese soy sauce |
| 1 | Clove garlic; crushed | |
| 1/4 | ts | Salt |
INSTRUCTIONS
Make a mixture of the margarine, parsley, tarragon and marjoram. Using a dull knife, lift the skin from the breast meat of the halved chickens and insert the blend of margarine and seasonings. Spread the blend under the skin as widely as possible, making sure the skin is not so detached it will come off when the chicken is turned on the grill. Make a marinade of the oil, wine, soy sauce, crushed garlic clove and salt. Let chicken stand in marinade overnight, or at least several hours. Turn chicken once during this period. Grill chicken halves over glowing coals on a greased rack. Turn halves occasionally while basting with marinade until golden brown, which should take about 1/2 hour. Yield: 6 servings. WANDA C. SHAW REFRIGERATE OVERNIGHT From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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