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CHICKEN LEMONAISE

Category:    Chicken
Yield: 6 servings
 
      1    To 2 cloves garlic, crushed         1 tb Soy sauce
    1/4 ts Cayenne                                  NOTE:  All these amounts are
           Juice of 1 lemon                         -approximate.  This is a
           Zest of 1 lemon (remove with             -very
           -vegetable peeler)                       Forgiving dish.
    1/2 ts Tarragon                       
 
  1 2.5--3 lb chicken, cut up approx. 1-2 tablespoons mustard (preferably
  Dijon or dijon-style) 1/2 to 3/4 cup vegetable oil
  
  1.  Put all ingredients except chicken and oil in a blender. 2. In a slow
  but steady stream, add the oil.  This will create a sauce with a
  mayonaise-like consistency.  (This sauce will keep, so if you have any
  leftover, refrigerate it.)
  
  You do not have to add the oil as slowly as you do when you are making
  mayonaise, but be gentle with it--use a slow but steady trickle; take
  approximately a minute or a minute and 3. Brush the sauce all over each
  piece of chicken and marinate 4. Grill or bake until done. The amount of
  time the chicken must cook depends on the thickness of the pieces, whether
  there are bones in the pieces, etc.  I usually figure to grill legs and
  wings about an hour on a slow fire; if the breasts have been boned, they
  will need only 20 minutes or so. I sometimes bake the pieces at 350 deg. or
  so for an hour.
 

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