Marinades and glazes for poultry: herbed or spiced wine or cider from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 320) by Jean Anderson and Elaine Hanna

  • sage
  • whole chicken
  • Show all ingredients...

  • EYB Comments

    Can substitute poultry of your choice for whole chicken; white wine, rosé wine, or apple cider for dry red wine; and savory, thyme, ground cinnamon, nutmeg, or mace for sage.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poultry of your choice for whole chicken; white wine, rosé wine, or apple cider for dry red wine; and savory, thyme, ground cinnamon, nutmeg, or mace for sage.

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