| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Sauces | 4 | Servings | |
INGREDIENTS
| 1 | Chicken; cut pieces w/skin | |
| 1/3 | c | Lemon juice |
| 1/3 | c | Lime juice |
| 1/3 | c | Canola or vegetable oil |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
BROILER BASTING SAUCE Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces. Source: Gloria Pitzer's Secret Recipes Newsletter. Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:20:28 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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