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See below ingredients and instructions of the recipe
1 1/2 c Dry Red Wine (Zinfandel)
3/4 c Olive Oil
3 tb Soy or Tamari Sauce
1 tb Worcestershire Sauce
1 tb Dijon Mustard
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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