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Ingredients
8 servings
¼ cup salad oil
1 cup of Compton Pinot Gris white wine
½ teaspoon salt
½ teaspoon pepper
3 bay leaves
1 tablespoon fresh rosemary
2 teaspoons fresh oregano
Dash of cayenne
3 medium garlic cloves, minced
2 fryers about 3 pounds each quartered
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Instructions
Combine all ingredients in a bowl: let marinate 2 hours or longer. Place chicken on the barbecue grill, set high (8-10 inches) above the coals. Cook for 45-60 minutes, turning chicken frequently and brushing it generously with marinade, using all of it.
To oven grill, place chicken in a large pan fitted with cake racks so the chicken doesn’t stew in the marinade. Set inches below the broiler at 375 degrees. Turn and baste according to above directions for grilling chicken.
Recipe credit: Basic Herb Cookery cookbook
Nichols Garden Nursery in Philomath Oregon. Be sure to check out this great shop in Philomath Oregon or you can shop online. Nichols Garden Nursery
They sell seeds and herbs.