Master Recipe For Poultry Marinade |
Course : Marinades
Source: Harold McGee in On Food and Cooking
Serves: 1 |
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Ingredients:
1/2 cup olive oil |
4 cloves garlic, peeled and lightly crushed |
1 tablespoon minced fresh rosemary or thyme |
1/4 cup lemon juice |
1 teaspoon black pepper, freshly ground |
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Preparation / Directions:
Heat olive oil in a small saucepan. Add garlic and rosemary and let cook over low heat for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil through a sieve. Add lemon juice and pepper and stir to mix.
Makes enough marinade for 1 chicken, butterflied or cut into parts. Marinate 3-4 hours.
This is similar to the beef marinade but uses lemon juice instead of balsamic vinegar. Chicken is more delicate, so I use less garlic and rosemary.
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