Apple Cider Vinegar Marinade For Chicken Barbaja W Recipes

Steps:

• Remove chicken from package (or if living in a country where chicken is really fresh, remove feathers, entrails (do not crush any bits) head, feet and wingtips and tail).
• In a large bowl or clean sink put the chicken or cut up pieces of meat then pour on cold water until covered then add 1/2 cup of table salt or use less and 1/2 cup of apple cider vinegar.
• Move the chicken around gently in this mixture for 10 to 15 minutes. Less time is ok if you see that the skin hangs loose on the meat.
• You can add sugar or brown sugar, molasses, honey, karo syrup, pancake syrup or artificial sweetner to the soak, but that and the salt are a matter of taste.
• Rinse gently with more clean cold water.
• Now you are ready to cook stovetop, oven, crock pot, campfire or whatever.
• Even an old elderly bird will usually be tenderized.
• My grandma also used this on game to make it tender and moist.
• Remember to use a sink cleanser that contains bleach on the sink, because chicken is a funny meat. You need to be careful with utensils after they were touched by any raw meat.
• I mention the clean up, because when I was a new cook I did not know.

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Steps:

• Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.

Steps:

• Combine all in jar large enough to be able to shake ingredients. Blend well.
• Allow to meld on counter about 1 hour prior to using the first time. Shake several times.
• Use to marinate meat or poultry for 3 hours.
• Reserve 1 cup of marinade for basting.