MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wienerwald Chicken (Goldbroiler Recipe) Categories: Poultry, Rubs, Marinades, Citrus, Fruits Yield: 4 Servings 4 lb Broiler chicken MMMMM--------------------------MARINADE------------------------------- 1/2 ts Salt 1/4 ts Pepper 1 tb Ground Hungarian paprika 3 tb Lemon juice 1/2 c Parsley; chopped 1 md Onion; chopped 1 tb Oil MMMMM---------------------------SAUCE-------------------------------- Oil 1 lg Onion; peeled, sliced 1 tb Ground Hungarian paprika 1 c Apple juice 1 c Roasted red peppers MMMMM-------------------------THICKENER------------------------------ 1 tb White vinegar 1 c Milk 1 tb Rice flour 1 Apple; grated Here is a recipe for restaurant grilled chicken or "Broiler". Served with a sweet sour, paprika flavored sauce, this grilled or fried chicken is a German oldie but goody. Plan for time to marinate meat (up to 24 hours) or make sauce separately in 25 minutes. Mix the marinade ingredients and brush or pat them on the chicken. Place the chicken in a large bowl or plastic bag, cover and refrigerate between 2 hours to overnight. Shake off excess marinade from chicken. Put chicken on a spit over a heat source. Make the basting sauce by placing oil and onion in a blender and whirling into a paste. Add apple juice, paprika, and roasted peppers. Blend until smooth and free from lumps. You should have a thick sauce Baste the cooking chicken with this sauce several times as it cooks. Meanwhile, mix the milk with vinegar and let stand for 5 minutes. Make a smooth paste with the flour and a little of the milk. Stir the flour paste into the drippings from the catch pan below the roaster/broiler and the leftover basting sauce. Mix the sour milk into the sauce, add the grated apple and bring to a boil. Serve with the chicken. Recipe from: https://eezyrecipes.com Uncle Dirty Dave's Kitchen MMMMM