Poultry Marinade Recipe
Ingredients
| Garlic | 2 Clove (5gm) | |
| 8 heaping teaspoons quick-cure salt (obtainable in rural localities) | ||
| 1 level teaspoon EACH of thyme, celery salt, black pepper | ||
| 2 heaping teaspoons dry mustard | ||
| 1/2 teaspoon EACH of poultry seasoning, fresh grated ginger root, monosodium glutamate | ||
| 3/4 cup Sauterne | ||
| Red wine vinegar | 1 Cup (16 tbs) | |
| Olive oil | ||
Directions
GETTING READY
1.Crush garlic.
MAKING
2.In a bowl, mix garlic with salt and press them both.
3.Put thyme, celery salt, black pepper and dry mustard in the bowl.
4.Add wine and vinegar to the bowl and stir the mixture well.
5.Take the fowl pieces and dip them in the liquid.
6.In the baking dish, place the fowl with skin facing down.
7.Put the liquid on the fowl and allow it to stay for 2-3 hours.
8.Once done, broil the fowl by applying the liquid.
9.Keep basting the marinade in between.
SERVING
10.Serve the marinade with meat.
1.Crush garlic.
MAKING
2.In a bowl, mix garlic with salt and press them both.
3.Put thyme, celery salt, black pepper and dry mustard in the bowl.
4.Add wine and vinegar to the bowl and stir the mixture well.
5.Take the fowl pieces and dip them in the liquid.
6.In the baking dish, place the fowl with skin facing down.
7.Put the liquid on the fowl and allow it to stay for 2-3 hours.
8.Once done, broil the fowl by applying the liquid.
9.Keep basting the marinade in between.
SERVING
10.Serve the marinade with meat.
Chef
