NY Times Cook book, p 194, Edith Gross 970427
3 broiler-fryer chickens
salt, pepper
Lime barbecue sauce
½ cup corn oil
½ cup lime juice (2-2½ limes)
2 tbsp chopped onion
2 tsp dried tarragon (rakuuna)
1 tsp salt
½ tsp Tabasco
Combine all ingredients. Brush on chicken or marinate for several hours.
Preheat broiler to moderate. Sprinkle chicken w/ salt & pepper. Place skinside up on rack 6" from broiler heat. Brush w/ sauce. Cook slowly until tender, turning and basting occasionally, one to 1h15 min (too long?). Basics cook-book - 15-20 min skin side down, turn & cook till juices run.
Asko Korpela 980611 (970120) Asko.Korpela@kolumbus.fi (palaute tekijälle)