Place the mustard, honey, vegetable oil and pepper in a
small bowl
Whisk together to combine.
Yield: 1/2 cup
SUGGESTED USE: This marinade works well when roasting a
whole chicken (4 to 6 hours)
Loosen the skin across the
breast, thigh and leg and work the marinade under the skin
all over the chicken
Rub any extra marinade over the skin to
moisten
This marinade is also good on boneless chicken
breasts (2 hours), shrimp (30 minutes) and pork tenderloin
(2 to 4 hours.
ALTERNATE IDEA: For a spicier version of this recipe add 1
teaspoon curry powder to the basic recipe.
