Ukrainian Marinated Poultry


1 cup vinegar
1 cup wine or grape juice
8 garlic cloves, minced
2 onions, chopped
1 teaspoon salt
½ teaspoon pepper
2 kilograms fowl (chicken, turkey, duck or goose)


Combine vinegar, wine, garlic, onions, salt and pepper in a shallow pan or bowl. Clean and quarter the bird, leaving the skin on (cut into pieces - leg, thigh, breast, etc.). Completely submerge the pieces into the marinade, cover with plastic and place in the refrigerator overnight. The next day, preheat the oven to 350 (medium flame). Remove the meat from the marinade and place it in a shallow baking pan. Spoon some of the marinade’s juice (not onion or garlic) over the meat pieces to keep them moist while baking. Bake uncovered approximately one hour. During the last 20 minutes of baking, spoon the onions and garlic over the bird and continue baking until crispy. Yields 3-6 servings.

Bon Appetit!

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