Place the mustard, honey, vegetable oil and pepper in a small bowl

Whisk together to combine. Yield: 1/2 cup SUGGESTED USE: This marinade works well when roasting a whole chicken (4 to 6 hours)

Loosen the skin across the breast, thigh and leg and work the marinade under the skin all over the chicken

Rub any extra marinade over the skin to moisten

This marinade is also good on boneless chicken breasts (2 hours), shrimp (30 minutes) and pork tenderloin (2 to 4 hours. ALTERNATE IDEA: For a spicier version of this recipe add 1 teaspoon curry powder to the basic recipe.