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| 4-H B.B.Q. CHICKEN | |
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6 boiler-fryer chicken halves 3 tsp. salt 1 c. cider vinegar 1 stick butter 1/2 c. corn oil 2 tbsp. bottled hot pepper sauce 1 1/2 tbsp. Worcestershire sauce 1/4 tsp. garlic powder Sprinkle salt evenly over chicken halves. In small saucepan place vinegar, butter, corn oil, hot pepper sauce, Worcestershire sauce and garlic powder. Heat, stirring to mix well. Keep sauce warm and well stirred but DO NOT BOIL! Place chicken on grill, skin side up; turn and baste with sauce every 5 minutes during cooking, being careful not to break skin so the juices are kept in. To test for doneness, grasp drumstick and twist gently, bone will disjoint between thigh and drumstick when meat is done (about 2 hours). It should be golden brown. Ready to eat. | |
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recipe reviews #188062
Phil (Georgia) says:
Won a few ribbons using this recipe as a youngster! Where do I find chicken halves now? Supermarkets in this area do not present chicken cut this way.
#188063
Bill (Maryland) replies:
I'd just buy whole chickens and cut them in half. Only takes a few seconds. I cut the backs out of them and split in half for barbecuing all the time, literally without even thinking...
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