Firehouse Event Poultry Marinade
photo by teresas
- Ready In:
- Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
- Crack the egg into a medium nonreactive bowl.
- Using an electic mixer at low speed, beat the egg.
- SLOWLY beat in the oil.
- This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
- Beat in the vinegar, salt, poultry seasoning and pepper.
- Use half as a marinade.
- Cover and refrigerate the rest to use as a baste while grilling.
- Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
- Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
Questions & Replies
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This was very yummy! I did make it with Pheasant. It came out nice and moist. I cut the recipe down to 3/4 cup and there was plenty for the two of us. Made as posted with the full amount of vinegar and it did have a nice tang to it. Served with grilled red potatoes and canned corn, because corn on cob is not available yet. Thanks for posting. :)
This is the first recipe I've reviewed here. I've tried a lot of the recipes from this site, with great success, but few have pleased my husband and family like this one did. I first have to say, one of the reasons I tried this is because the history included in the description, as a history teacher for almost 20 years I found it interesting. I made it as written and at first I was thinking it would be a thick type of marinade because of the "mayo like" description, and when it ended up being very thin I was concerned because it ends up being very thin. However, I trudged ahead and let the chicken marinade overnight. As directed I put half on the chicekn and saved the other half for basting. We grilled it the next afternoon. We basted the chicken, (about 3 lbs. assorted chcken parts) frequently, and were thrilled with the results! Tangy, buttery, moist and yummy! It's early in the year for grilling here, but I'm so happy we braved the weather for this one! Now we'll make it often during the summer, winter, spring and fall! Thank you so much!
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