On Thu, 3 May 2001 07:35:22 -0400, matesz <[log in to unmask]> wrote:

>Yes!  Rosemary is rich in potent antioxidants.  My guess is that it is
>added
>to help protect the chicken from the high heat searing and cooking with
>oils
>that degrade quickly at any temperature (and are rancid prior to grilling)
>and/or to help reduce the rancid taste from the wrecked PUFAS.
>
>Rachel

You actually mean protecting the chicken?

My guess is that the rosemary is necessary to cover under its strong
taste the bad taste of the rancid oils , trans fats, and bad qualtiy meat.
And the fish-odor chicken have from beeing fed fish flour.

Amadeus