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The odour/flavour stimulus associated with certain vegetables such as turnips or cabbage. (légumes)


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Tangy Grilled Chicken
By Peter Lenkefi, Fri Dec 9th

2 Chickens,about 3 lbs. 1/2 ts Freshly ground pepper -each,cutinto pieces 1/3 c Water 1 ts Salt 2 tb Worcestershire sauce 1 tbHungarian sweet paprika 1/3 c Red wine vinegar 1/4 ts Cayennepepper 1/4 c Butter,cut into bits 1/4 ts Dry mustard Vegetableoil Place the chicken pieces in a large shallow glass or ceramicdish. In a medium saucepan, combine the dry ingredients with thewater. Heat to boiling; remove from heat. Add the Worcestershiresauce and vinegar. Stir in the butter. Pour over the chicken.Let stand 1 hour. Preheat

the grill. If using presoaked woodchips or chunks (chips are for gas grills), or other flavorings,sprinkle over the hot coals or lava rocks. Brush the gridlightly with oil. Place the dark meat of the chicken on the gridand cover-cook with the vents open over hot or high heat for 15minutes, basting often with the extra sauce and turning once.Add the white meat to the grid and continue to cover-cook 15 to20 minutes longer until both meats are crisp and the juices runyellow when pricked with a fork. Baste often and turn once.(Remove cover and continue to grill if chicken is not crispenough.) Serve 6 to 8.

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