Method of preparing fowl

Details Method of preparing fowl Method of preparing fowl

1978-02-13

1980-06-03

Bernstein, Hiram H.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Liquid surface coating subsequent to application of...

426303, 426644, 426518, 426296, A23L 1315, A22C 2100

Patent

active

042062411

ABSTRACT:
A method for preparing fowl for eating which comprises preliminarily effecting a series of spaced incisions upon the fowl which approximate, but do not extend to, the underlying bone; rubbing into the meat of the fowl, as well as the incisions, salt and then lime juice. A marinade comprising garlic, ginger, yogourt, cooking oil, salt, chili powder, and food coloring is then applied to the fowl and within the aforesaid incisions. A period of refrigeration is then accorded the fowl for conducing to absorption of the marinade and after such period the fowl is allowed to return to room temperature. Thereupon the same is subjected to an oven preheated to a temperature of approximately 800.degree. F. for a predetermined period of time and subsequently after removal has applied thereto a spice preparation.

REFERENCES:
patent: 3006766 (1961-10-01), Zolezzi
patent: 3166427 (1965-01-01), Herrmann
patent: 3174863 (1965-03-01), Shoup
patent: 3756833 (1973-09-01), Powell
patent: 3942222 (1976-03-01), Strandine
The Complete Barbecue Book-Robersen Prentice Hall N.Y. 1951 1230-31.

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