Barbecued Chicken in the Kitchen
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 broilijng chickens, 1 1/2 to 2 lbs each
1/4 lb butter or margerine, melted
1 1/2 cps ketchup
3/4 cp water
1/3 cp cider vinegar
3 tbsp Brown sugar
1 small onion, peeled and minced
1 1/2 tbsp Worcestershire sauce
2 tsp salt
1 1/2 tsp dry mustard
1 tsp paprika
1/8 tsp canyenne
1 - Have poultry dealer split birds ihnto halves and remove backbone, neck, and keel bone.
2 - Bring wing tips back under the shoulder joints.
3 - Grease grill in broiler pan lightly with oil.
4 - Brush chicken all over with melted butter or margerine.
5 - Arrange halves skin side up on grill, about 8 inches from heat.
6 - Grill, turning frequently, 30 to 45 minutes or until drumstick twists easily out of thigh joint.
7 - While chicken cooks, mix ketchup and remaining ingredients in a 1-quart enamel or glass saucepan.
8 - Bring to a boil, lower heat, simmer 15 minutes.
9 - During cooking brush chicken several times with this hot sauce.
10 - Chicken should be brown with crisp crust, when done.
Makes 6 servings
Reheat any remaining sauce and serve with chicken.
Can be cooke on outdoor grill. Served indoors or on the terrace,
this chicken call for a bowl of tossed green salad, Italian bread, and a finger dessert such as fresh fruit, cupcakes, or small fruit bars.
Or, for another dinner, complete the menu with au gratin potatoes crisply topped with crumbs and cheese, hot rolls, and
fruit salad served in cane=tloupe ring.