Posted by: cook
1. Dy before or early in day, combine oil, wine, lemon juice and herbs. Put chicken in bowl. Pour wine mixture over chicken; cover; refrigerate.
2. Simmer neck and giblets in water until tender. Cool Chop giblets; return to broth; cover, refigerate.
3. About 45 minutes before serving, preheat broiler. Read the rest of this entry »
Published in: Chicken, Meat and Poultry
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