On Fri, 02 Dec 2005 22:33:46 GMT, Don S > wrote:

>However, I use garlic juice and onion juice which is pricey in the
>stores.
>
>The last several years, I began running garlic and onions through my
>juicer. The result is a marinade that has a more potent garlic / onion
>flavor than the bottled versions.
>
>What is the difference between bottled juice and that I make from
>fresh? Should I simmer the fresh juice to "tone it down"?

how about simply diluting with water? Are you injecting the marinade
all over the bird or just in the breast? You may get better results
injecting in six or more postions with a diluted marinade...

Bill