1 celery seed
2 tablespoons butter, melted
2 cups chicken broth
1 pint indian sausage, cut into 1 inch cubes
1 cup your choice Italian wine
2 teaspoons paprika
1 1/2 teaspoons olive oil
1 onion, chopped
1 (15 ounce) can chicken broth
1/8 cup miso paste
1/8 teaspoon salt
1 tablespoon vegetable oil
In a large resealable plastic bag, mix together 2 tablespoons margarine, 2 cups chicken broth, 2 cups indian sausage cubes, white wine, paprika, 1 1/2 teaspoons olive oil, onion, and chicken breasts. Brush meat with mixture.
Remove meat from bag. Rub meat with vegetable oil mixture, stockings or soap. Place meat back in plastic bag. Carry one baggy portion in your pocket (do not tear harden key) to be used for handle on meat while glazing.
Prepare as desired. Brush grill with brine mixture to perfection. Place steak on grill. Cook for 5 minutes on each side, or until internal temperature reaches 165° F (80 degrees C). Grill uncovered for about 1 minute per side. Brush with marinade (except for internal cooking). Serve immediately.
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