1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
2 Turkish bay leaves or 1 California
4 whole chicken legs (2 1/2 lb.), cut into drumsticks and thighs
Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon
black pepper in a bowl, then pour into a sealable plastic bag.
Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
Let chicken stand at room temperature 45 minutes.
Preheat oven to 425° F.
Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it.
Bake in middle of oven until cooked through, 30 to 35 minutes.
Transfer chicken, skin sides up, to a broiler pan.
Pour marinade into a small saucepan and skim fat.
Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes.
While chicken is broiling, bring marinade to a boil and discard bay leaves.
Serve chicken with sauce.
This chicken recipes serves 4