El Pollo Loco Chicken

1                           Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3  cup               Lemon juice
1/3  cup               Lime juice
1/3  cup               Canola or vegetable oil
1      teaspoon      Ground turmeric
1/2  teaspoon      Garlic salt
1/4  teaspoon      Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

Durkee's Famous Sauce

   1/2  cup                 Cold water
   4      tablespoons   Cornstarch
   1/2  cup                 Plus 2 TB dark vinegar
   2      tablespoons   salt
   1/2  cup                  sugar
   1      Whole             egg
   4      tablespoons   French's prepared mustard
   4      tablespoons   Margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2
minutes). Transfer to top of double boiler and cook over gently boiling
water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth,
using high speed. Refrigerate in covered container 24 hours before using.
Keep refrigerated  3 months.