Serves:

Ingredients:

9 Chicken pieces (3 lb cut-up
-broiler/fryer w/skin on)
Chicken broth
1/3 c Lemon juice
1/3 c Lime juice
1/3 c Canola OR vegetable oil
1 ts Ground turmeric (don't leave
-this out! It adds a yellow
Color and a little nip.)
1/2 ts Garlic salt
1/4 ts Black pepper

Method:

In a deep-sided skillet, simmer the chicken pieces with skin intact in a single layer without crowding in chicken broth to cover, only until the chicken meat appears milky white and the juices run clear and are no longer pink.
Allow to cool, uncovered in broth.
Meanwhile, prepare the basting mixture by mixing together lemon and lime juices, oil, turmeric, garlic salt and pepper.
Arrange chicken pieces, skin side up, in a single layer on a broiler pan.
Brush with basting mixture to evenly coat skin.
Turn and baste underneath side.
Turn chicken skin side up.
Broil 6 inches from heat, brushing with basting mixture every few minutes until skin is crispy and golden brown, about 5 to 8 minutes total fro large chicken pieces and 4 to 6 minutes total for smaller pieces.
Makes 9 chicken pieces.
Gloria Pitzer As published in Glendale Daily News From the collection of Jim Vorheis