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1 tsp. minced, peeled garlic
1 tsp. salt
1 1/2 c. tomato juice
1/4 c. cider or wine vinegar
3 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. catsup
1 Tbsp. lemon juice
1/8 tsp. celery seed
1 (3 1/2 lb.) broiler-fryer
chicken, cut up
2 additional chicken legs and

On a board sprinkle the garlic with the salt and mash to
a paste with the blade of a knife. In a small pan combine
garlic mixture and remaining ingredients except chicken and
bring to a simmer over moderate heat; cook about 10 minutes.
Pour sauce into a large, shallow baking dish and cool slightly.
Fold chicken wing tips under, add chicken to sauce and turn to
coat. Cover and marinate 1 hour at room temperature or up to
12 hours in the refrigerator, turning chicken pieces several
times. Line a broiler pan with aluminum foil. Arrange chicken
pieces in the broiler pan without a rack and baste with the
sauce. Broil 7-inches from the heat for 12 minutes. Turn;
baste and broil 10 minutes longer. If desired, remaining sauce
may be placed in a small pan, simmered for 10 minutes and
served with the chicken. Makes 4 to 6 servings. For diet
serving allow 1/2 breast or 2 legs and 2 tablespoons sauce.
Wrap and reserve 1 diet serving for dinner in Menu #10 and 2
ounces cooked chicken for lunch in Menu #13. Per diet serving:
145 calories, 27 grams protein, 3 grams fat, 4 grams carbohy-
Timesaver Tip: Omit marinade; broil chicken, brushing
with soy sauce and lemon juice.
Microwave Instructions: Mix sauce ingredients in a
small bowl; cover and cook on High 5 minutes. Arrange chicken
in one layer in two (2 quart) or one (3 quart) oblong baking
dish, having meatiest portions face the outside of the dish.
Pour sauce over chicken and let marinate. Cover chicken with
wax paper to prevent spattering and cook on High about 20
minutes. Every 5 minutes spoon sauce over chicken and rear-
range pieces so uncooked parts face outside of dish. Cook
uncovered for last 5 minutes. Cover and let stand 10 minutes.
This tastes more like a well seasoned stewed chicken, still

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