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1/4 c. vegetable oil
1/2 c. dry white wine
1 minced clove garlic
1 finely chopped medium onion
1/2 tsp. celery salt
1/2 tsp. salt
1/2 tsp. coarsely ground black
1/4 tsp. dried thyme, tarragon
or rosemary

Mix well. Chill several hours in covered jar or bowl.
Shake well. Pour over chicken pieces. Chill about 3 hours,
turning pieces at least once. Baste during cooking with any
excess marinade. Makes 3/4 cup. Use for chicken that is
broiled or grilled.

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