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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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Poultry Marinade

Chef ArnoldiChef Arnoldi Posts: 974
edited November -1 in EggHead Forum
Poultry Marinade


Amount Measure Ingredient -- Preparation Method


1 cup olive oil
1 1/2 tablespoons salt
2 tablespoons Worcestershire sauce
1 tablespoon poultry seasoning
2 tablespoons Hungarian paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup finely chopped green onions
2 tablespoons minced garlic

Put the above ingredients in a blender and have at it until it is smooth.

NOTES : Received this from a housewife in New Orleans on the cooking echo.
She would rub this under the skin of the turkey while it was defrosting for the two to three days before Thanksgiving.
Tried it and fell in love with it.
Then tried it on chickens, then as a marinade before barbequing.
Works also for injecting poultry (have to use fine garlic or it will clog up your needle) before deep frying it. Try it
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