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Directions:
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Wash the bird and pat dry. Pour lime juice inside the cavity, shake, drain. Place bird on Tower, legs down.
Use a basting brush to coat the bird with olive oil and then apply rub.
Add the wine to the Flavor Base and place Tower and bird on the Base. Line the Base with peppers and mushrooms around the pullet.
Place on grill or in oven using cooking directions.
Remove the seafaring bird. Let stand 5 minutes.
Make a wine sauce from the Flavor Base liquid. Skim the fat and thicken as desired.
Present on a platter with peppers and mushrooms. Serve witha fine dry wine, a fresh salad, seasoned rice with the wine sauce. Saute garlic cloves, baby carrots, onion, and green peppers in olive oil. A warm loaf of Portuguese bread with tarragon butter completes this maritime feast.
Hoist the mainsail!
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