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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: I use one of those cut-up chickens and I also usually double the amount of
glaze.
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20
minutes or till lightly browned.
Stir together all other ingredients for glaze. Brush chicken with glaze.
Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or
till tender and no longer pink, brushing often with glaze during the last 5
minutes of cooking.
from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham
Ingredients:
2 Pound(s) To 2 1/2 lb chicken pieces; 1 ts Dried oregano; (breasts thighs drumsticks) -=OR=-
2 Tablespoon(s) Cooking oil; 1 ts Dried basil;
1 Tablespoon(s) Dijon style mustard; 1/4 ts Onion salt;
1 Tablespoon(s) Lemon juice; 1/8 ts Ground red pepper;
1 1/2 Teaspoon(s) Lemon-pepper seasoning; |
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Possum Kingdom Lake Cookbook
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