Chicken Marinade #2poultry, sauces 1 1/2 cup dry red wine (zinfandel) 3/4 cup olive oil 3 tablespoon soy or tamari sauce 1 tablespoon worcestershire sauce 1 tablespoon dijon mustard 1 pepper 3 lb frying chicken, cut up In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed. Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 |
