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See below ingredients and instructions of the recipe
2 1/2 lb Cut-up broiler- fryer
-chicken
1/2 c White wine or apple juice
1 sm Onion, grated
2 tb Vegetable oil
3 tb Chopped fresh or
1 tb Mixed dried herbs
-(basil, marjoram, thyme,
-rosemary, oregano)
1 tb Dry mustard
1/2 ts Garlic powder
1/2 ts Coarsely ground pepper
1 1/2 ts Worcestershire sauce
1/2 ts Soy sauce
Place chicken in shallow glass dish. Shake remaining ingredients in
tightly covered container; pour over chicken. Cover with plastic wrap
and refrigerate at least 4 hours but no longer than 24 hours, turning
chicken occasionally.
Remove chicken from marinade; reserve marinade. Grill chicken, bone
sides down, 5 inches from medium coals 20 to 30 minutes; turn
chicken. Grill 30 to 40 minutes longer, turning and brushing
frequently with marinade, until done.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 335 Protein 48% Protein, 9 31 vitamin A 4%
Carbohydrate, 9 5 Vitamin C
2% Fat, g 20 Thiamin 4% Cholesterol, mg 100
Riboflavin 12% Sodium, mg 135 Niacin 48% Potassium, mg 340
Calcium 4% Iron 1o%
From the files of Al Rice, North Pole Alaska. Feb 1994
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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