| 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
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”