Francine's Texas Cuisine

 

Chicken BBQ Marinade   10 chicken halves 1 egg 1/2 pint oil 3 tablespoons salt 3 teaspoons poultry seasoning 1 pint cider vinegar 1/2 teaspoon pepper 25 halves 3 eggs 1 pint oil 1/3 cup salt 7 teaspoons poultry seasoning 1 quart cider vinegar 1 1/4 teaspoons pepper   Beat egg thoroughly. Add each ingredient separately, beat again after each addition. Put 3 1/4 - 3 1/2 lb. chickens, halved, in pan and pour sauce over. Let stand refrigerated 2-4 hours. Cook over gray-hot charcoal. Baste every 10 minutes. Takes about 1 1/2 - 2 hours.

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