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Full Online Book HomeLearning KitchenPoultry - Chicken Cornell
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Poultry - Chicken Cornell Post by :hoophq Category :Learning Kitchen Author :Unknown Date :March 2012 Read :728

Click below to download : Poultry - Chicken Cornell (Format : PDF)

Poultry - Chicken Cornell

1 cup cooking oil
1 pint cider vinegar
2 to 3 Tbsp salt
2 tablespoons poultry seasoning
1 teaspoon freshly ground pepper
1 egg

Makes enough sauce for 10 chicken halves.

Beat the egg, add oil and beat again. (This may also be done in the food processor).

Add other ingredients and stir while heating.

Dip broilers into the hot basting sauce and marinate for up to a day.

Cook chicken over grill until done.

Turn chicken and baste each time using a fiber brush. Takes about 45 minutes. When leg joint moves easily and there is no red color in the joint, the chicken is done.
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