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Firehouse Marinade and Basting Sauce




Source of Recipe


Global Gourmet


Recipe Introduction


Kent David and Chris Brazzele
Naperville Fire Department
Naperville, Illinois


List of Ingredients




1 large egg
1 cup vegetable oil
2 cups cider vinegar
2 tablespoons salt, or to taste
1 tablespoon poultry seasoning
1/2 teaspoon freshly ground black pepper


Recipe



1. Place the uncracked egg in a small bowl and cover with hot tap water. Let stand for 5 minutes to remove the chill from the egg.

2. Crack the egg into a medium glass or nonreactive bowl. Using an electric mixer at low speed, beat the egg. Slowly beat in the oil - it should take about 1 minute to add the cup. Beat in the vinegar, salt, poultry seasoning, and pepper. Cover tightly with plastic wrap and refrigerate until ready to use, up to 1 day. Use half of the mixture as a marinade for chicken. Set the other half aside to use as a basting sauce.