| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Peruvian |
|
4 |
Servings |
INGREDIENTS
| 2 1/2 |
tb |
Garlic powder |
| 1 |
tb |
Plus |
| 1 |
ts |
Ground cumin |
| 4 |
tb |
White vinegar |
| 2 1/2 |
tb |
Paprika |
| 2 |
ts |
Freshly ground black pepper |
| 3 |
tb |
White wine |
| 3 |
tb |
Soya or canola oil |
| 3/4 |
ts |
Salt |
| 1 |
|
Chicken, 3-4 pound |
| 1 |
|
Lemon, Juice of, mixed with: |
| 1 |
qt |
Cold water |
INSTRUCTIONS
Recipe By : from - El Pollo Restaurant, NY
In medium-size bowl, mix first eight ingredients. Wash chickens thoroughly
with lemon water and remove excess fat from inside chickens. With a large
carving fork, poke deep holes all over chicken, including under wings. Rub
the marinade thoroughly inside and outside the chicken. Seal chicken in a
large plastic bag and marinate for at least 2 hours (but preferably up to
24 hours) in refrigerator. Remove chicken from bag and dilute marinade left
behind in bag with a Tablespoon of water. Place chicken on a rotisserie
spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut
chicken in half lengthwise and broil for 30 to 40 minutes, basting with
marinade every
10 minutes.
Posted to Recipe Archive - 02 Mar 97 by ted by: Syber12@aol.com on Mar 2,
9.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”