|Garlic||2 Clove (10 gm)|
|Dry mustard||2 Teaspoon|
|Sauterne||3⁄4 Cup (12 tbs)|
|Red wine vinegar||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
2.In a bowl, mix garlic with salt and press them both.
3.Put thyme, celery salt, black pepper and dry mustard in the bowl.
4.Add wine and vinegar to the bowl and stir the mixture well.
5.Take the fowl pieces and dip them in the liquid.
6.In the baking dish, place the fowl with skin facing down.
7.Put the liquid on the fowl and allow it to stay for 2-3 hours.
8.Once done, broil the fowl by applying the liquid.
9.Keep basting the marinade in between.
10.Serve the marinade with meat.