Crispy Chicken Vinaigrette for a Crowd

Ingredients

• 16 broiler-fryer chicken quarters
• 2½ cup cider vinegar
• ½ cup red burgundy wine
• 3 tsp lemon and pepper seasoning
• 1½ tsp garlic salt
• ¾ tsp tarragon leaves
• 2 tbsp olive oil

Method

1. In a saucepan, mix together the vinegar, wine, lemon and pepper seasoning, garlic salt and tarragon. Bring to a boil and remove from heat.
2. In a large shallow glass baking dish, arrange the chicken in a single layer. Pour the sauce over the chicken; cover and marinate in the refrigerator at least 2 hours, turning frequently.
3. Reserve the marinade; place the chicken on a grill, skin side up, about 6 inches from medium-hot coals. Cook, turning about every 10 minutes to brown evenly, for about 1 hour 15 minutes.
4. Add the olive oil to the reserved marinade, place in a saucepan, bring to a boil and baste the chicken during the last 15 minutes of grilling. Chicken is done when a fork can be inserted with ease. Makes 16 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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