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4 servings
INGREDIENTS:
Combine in a large bowl:
- 4 cup strained fresh lemon juice
- 4 cup olive oil
- 1 to 2 tablespoons pressed or very finely minced garlic
- 1 tablespoon Dijon mustard dried thyme teaspoon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
METHOD:
Rinse, pat dry, and cut up the chicken or hens as directed for: Broiled Chicken or Rock Cornish Hens, opposite
Place the pieces in the bowl with the marinade, turn to coat well, and refrigerate, covered, for 1 to 3 hours.Broil, brushing with the rlic Chicken marinade instead of butter or oil and omitting the salt and pepper.
Remove the broiled pieces to a plat- wish to make a pan sauce, ter. If you pour over the broiling tray (still set over the broiling pan), all the while scraping with a wooden spoon: ½ cup dry white wine or Chicken Stock, 124
Remove the broiling tray and skim the fat off the juices in the broiling pan with a spoon. Place the pan on two burners over medium heat and boil the juices until concentrated and flavorful. Spoon the sauce over the chicken and sprinkle with: 2tablespoons minced fresh parsley
BROILED CHICKEN WITH BARBECUE SAUCE
Applying the barbecue sauce shortly before the chicken is finished cook- ing helps prevent the sauce from burning. This dish (above) is tradi- tional summer fare. Serve with slaw andlor potato salad.
Prepare Broiled Chicken or Rock Cornish Hens, opposite. About 2 minutes before the chicken or hens are fully cooked, brush both sides with about.
I cup Barbecue Sauce, 120.
Return to the broiler skin side up and broil until the skin and sauce have charred slightly and the flesh is done. If the sauce threatens to burn, move the pan farther from the heat.