Ingredients:
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)
Directions:
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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