Lime marinade

convection oven...horrors, I did not have any limes, did not want to go

out for some so looked in my fridge (yeah, the same one with all the

sauce bottles) and I found some Hanifs Lime pickle, made in India. so

Voila!!! I took two tablespoons of that, two tablespoons of chopped

ginger, one tablespoon of chopped garlic, half cup of white wine, and spun it all in a little food processor...slathered it all over the

bird, into a plastic bag, and into the fridge for about five hours, took

300F for about 45 minutes,

and it came out absolutely perfect. Now I was going to add some more

heat to this, until I tried the pickle, and remembered that it was

loaded with mustard oil, and I decided not to, until I had tasted the

end result. Am I going to do that one again? Am I ever though! Tonight

we had hot and sour soup with the stock made from the carcas, and it was

fabulous, along with plain Thai rice, and two steam buns, and I still

have enough chicken left to do enchiladas tomorrow night. That Indian

lime pickle is really great stuff. Just thought that you would

appreciate this one. Cheers, Doug in BC