Beat egg and oil. Mix in rest. Enough for 10 broiler halves. You can make ahead and just pour out what is needed. Do not, however, save if it has been contaminated by chicken. Baste halves each time you turn. I actually marinate and then baste only occasionally. Posted to JEWISH-FOOD digest by Joan Callaway
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1534 (90%)|
|Amt Per Serving||% DV|
|Total Fat 170.4g||227 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 105.9g|
|Polyunsanturated Fat 47.4g|
|Cholesterol 211.5mg||65 %|
|Sodium 102.4mg||4 %|
|Potassium 881.9mg||23 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 14.6g||59 %|
|Sugars, other 23.9g|
|Protein 12.4g||18 %|
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Calories per serving: 1696
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