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AZRP: More "The Chicken" Questions

MattMatt Posts: 143
edited 8:42AM in EggHead Forum

Looks like several of us will be making "The Chicken" today while watching basketball. I've got a couple of other questions I'm hoping you can help with.

1. In your picture of sauce ingredients, you show Worcestershire sauce, but it's not listed in your recipe. Do you use it? How much?

2. Also referring to your picture of sauce ingredients, it looks like you might be just making half of a batch (I think you have 1 cup of vinegar measured out, not 1 pint). Is this the case? Seems like a full recipe would be an awful lot of sauce for just a few pieces of chicken -- or am I missing something?

3. Lastly, you're using powdered garlic. All I have is granulated. Do you have a sense for the equivalency between the two?

Thanks a bunch!



  • AZRPAZRP Posts: 10,116
    1. My bad, 2 Tbs.

    2. That's a 2 cup measuring cup or 1 pint. I have made half batches before. You need enough to dip the pieces and you won't use it all.

    3. I've used both, powdered gives a little more flavor so I'd up the amount a little with granulated. Let me know your results. -RP
  • MattMatt Posts: 143
    Thanks a ton, AZRP -- obviously, my sense of scale is off since I thought that was a 1-cup measure. I'll let you know how it shakes out.
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