Atlanta, GA (PRWEB) August 23, 2008
Exercise your V.Q. (Vinegar Quotient) this month and see how many ways you can use vinegar during National Chicken Month. The Vinegar Institute says September is the perfect time to Express Yourself and set your inner Marco Polo on a course destined for culinary greatness.
Vinegar, earlier translated by the French to mean sour wine, is one of the most versatile products to ever set foot in a kitchen. The ancients were quick to find the remarkable versatility of vinegar. Around 5,000 BC, the Babylonians used it as a preservative and as a condiment, and it was they who began flavoring it with herbs and spices. Roman legionnaires used it as a beverage. Hippocrates extolled its medicinal qualities and the Greeks reportedly used it to make pickled vegetables or meats.
The mainstays of Vinegar - white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars. With so many unique varieties readily available on your grocery store shelves, it's easy to be the master of your own vinegar domain this month. Try your hand with several vinegar varieties by pairing each with chicken, an equally versatile menu item, either on the grill, in a skillet, or in your oven. The recipes are truly endless, and here's one for starters.
Broiled Chicken with Malt Vinegar
4 Chicken legs or thighs
3/4 Cup Malt vinegar
1/2 Cup Dry white wine
2 Large Shallots, thinly sliced
2 Tbsp. Fresh basil leaves or 2 Tsp. dried
1/4 Tsp. Salt
Fresh ground pepper to taste
Combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove chicken from marinade and arrange in a foil-lined broiler pan. Broil 3-1/2" below heat source for about 8 minutes or until cooked, brushing with marinade.
About National Chicken Month
National Chicken Month is sponsored by the National Chicken Council and U.S. Poultry and Egg Association. To learn more, visit National Chicken Month.
About The Vinegar Institute
Established in 1955, The Vinegar Institute is an international trade association representing the vast majority of vinegar manufacturers and bottlers, as well as suppliers to the industry. The primary mission of the Institute is to raise awareness of the industry and ensure the highest quality vinegar to consumers. Members manufacture a range of vinegar types including white distilled, apple cider, balsamic, red wine, white wine, malt and rice vinegar. For more information as well as numerous tips and recipes, visit The Vinegar Institute.