Saturday, January 19, 2008

Chicken Chivetta

Prep time: 15 min
Inactive prep time: 30 mins to 24 hours

1 egg
1 cup oil
3 tablespoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
2 cups cider vinegar (don't use white vinegar!)
Chicken halves

To make half of this recipe you should use: 1/2 cup oil, 1 Tablespoon salt, pinch of pepper, 1/2 Tablespoon poultry seasoning and 1 cup cider vinegar (again don't use white vinegar!).

This sauce is made by using a blender or mixer. Start by putting the egg in the blender and thoroughly beat. Continue to beat while slowly adding the oil to the egg. This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar. Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning. Finally add the remaining vinegar and mix thoroughly. Marinate from 30 minutes to a whole day. The sauce may have to be stirred during the barbecuing.

Cooking Chicken:. Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes. Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves. Cook thoroughly.

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