poddaje sie

[n0str0m0]

chcialem znalezc przepis na kurczaka kenny rogersa
i nic

(acha, nieprawda, jedna baba podala przepis na smazenie MROZONEGO w zurawinie
8 godzin i ze on smakuje jak KRR BBQ ale kto wie co ona palila przed
napisaniem tego przepisu?)

[kwiatek_leona]

Zrodlo:
copycat-recipes.8m.com/
home.houston.rr.com/rwhassell/html/recipes_100.html

Kenny Rogers' Koo Koo Roo Original Skinless Flame-Broiled Chicken

Ingredients :

1 whole chicken, skinned and cut into 8 pieces
for marinade :
1 cup water
1 cup apple juice
1 cup V-8 juice
1 tbsp lemon juice
½ cup pineapple juice
1 cup chopped onion
2 tspn salt
2 tspn ground black pepper
for baste :
2 tbsp plus 1 tspn vegetable oil
½ cup thinly sliced onions
1 x 10 oz can tomato puree
¼ cup water
1 tbsp white vinegar
1 tbsp lemon juice
¼ tspn salt
dash ground black pepper
dash garlic powder


Preparation and Cooking Instructions :

1. Combine all of the ingredients for the marinade in a medium bowl. Mix well.

2. Add chicken to the marinade and leave it for at least 24 hours. It's even
better if you let the chicken marinate longer, for as much as 48 to 72 hours.

3. Sometime before the chicken is done marinating, prepare the basting sauce by
heating 1 tspn of the oil in a medium skillet Sauté the sliced onions until
they begin to blacken a bit. Pour the onions into a medium saucepan with the
other baste ingredients. Bring mixture to a full boil, then reduce heat and
simmer for 5 to 7 minutes. Remove from heat. When cool, cover the baste and
chill until it's needed.

4. When you are ready to cook the chicken, fire up your grill to medium heat.
Grill the chicken for 5 to 6 minutes, then turn it over and grill for another 5
to 6 minutes. Turn chicken over once more and brush the top with the baste.
Grill for another 5 to 6 minutes, then turn the chicken over again, baste the
other side, and cook it until it's done

dzieki

[n0str0m0]

ten przepis tez znalazlem
(szukalem calego kurczaka jaki maja z rozna)
ale i ten sie przyda
bo marynada zupelnie do rzeczy a i bejca wyglada dobrze

choc
z ta bejca wlasnie...

KRR w swoich materialach propagandowych opisuje BBQ kuraka jako
cytrusowo - ziolowego
a ichni roznianny zawsze posdzalem o bejcowany oreganem bo ciemno-plamiasty
i wlasnie ziolowy w smaku

z przepisow dostepnych latwo sa jego muffiny kukuruzowe, chili fire&ice
sos bbq oraz ten wlasnie kurak bez skory