Food recipes
Houlihan's Herb-Roasted Chicken
Houlihan's Herb-Roasted Chicken Ingredients: onions, raw spices, garlic powder vinegar, cider mustard, prepared, yellow spices, pepper, black spices, garlic powder sugars, granulated salt, table oil, olive, salad or c...
Houlihan's Herb-Roasted Chicken
Ingredients:
onions, raw
spices, garlic powder
vinegar, cider
mustard, prepared, yellow
spices, pepper, black
spices, garlic powder
sugars, granulated
salt, table
oil, olive, salad or cooking
vinegar, cider
spices, basil, dried
spices, oregano, dried
spices, rosemary, dried
spices, tarragon, dried
spices, thyme, dried
onions, raw
spices, pepper, black
salt, table
salt, table
water, bottled, generic
Directions:
for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree.
Place puree in mixing bowl.
Add the mustard, white pepper, garlic power, sugar & salt.
Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
To the base add the marinade spices and water.
Blend thoroughly.
Makes about 1 quart, enough for 2-2 pound chickens.
To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven.
1 chicken split will take 1 to 1 1/2 hours.
Chicken parts will take 45 minutes to 1 hour.
Ingredients:
onions, raw
spices, garlic powder
vinegar, cider
mustard, prepared, yellow
spices, pepper, black
spices, garlic powder
sugars, granulated
salt, table
oil, olive, salad or cooking
vinegar, cider
spices, basil, dried
spices, oregano, dried
spices, rosemary, dried
spices, tarragon, dried
spices, thyme, dried
onions, raw
spices, pepper, black
salt, table
salt, table
water, bottled, generic
Directions:
for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree.
Place puree in mixing bowl.
Add the mustard, white pepper, garlic power, sugar & salt.
Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
To the base add the marinade spices and water.
Blend thoroughly.
Makes about 1 quart, enough for 2-2 pound chickens.
To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven.
1 chicken split will take 1 to 1 1/2 hours.
Chicken parts will take 45 minutes to 1 hour.