| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 10 |
c |
Cold water; (or more) |
| 2 |
c |
Golden brown sugar; (packed) |
| 1 |
tb |
Coarse salt |
| 2 |
|
Chickens; halved lengthwise, |
|
|
; backbones discarded |
|
|
; (3 1/2- to 4-pound) |
| 1 |
c |
Clark's Barbecue Sauce*; (about half of one |
|
|
; 16-ounce bottle) |
| 1/4 |
c |
Clark's Ole #8 Rib Rub*; (about half of one |
|
|
; 4-ounce jar) |
INSTRUCTIONS
*A 16-ounce bottle of sauce is $2.99, and a 4-ounce jar of rub is
$1.75, plus shipping and handling. To order, call 800-932-5051;
credit cards are accepted.
Mix 10 cups water, sugar and salt in large roasting pan. Place
chicken skin side down in water mixture. Add more water to cover
chicken if necessary. Cover and refrigerate at least 12 hours or
overnight.
Preheat oven to 300F. Drain chicken; pat dry. Place chicken halves
skin side down in single layer on heavy large baking sheet with rim.
Brush each chicken half on 1 side with 2 tablespoons barbecue sauce.
Sprinkle each with 1 1/2 teaspoons rub. Turn chicken halves over.
Brush each half with 2 tablespoons barbecue sauce, then sprinkle each
with 1 1/2 teaspoons rub.
Bake chicken skin side up until meat thermometer inserted into
thickest part of thigh registers 185 and chicken is deep mahogany
color, basting every 20 minutes with pan juices, about 2 hours 15
minutes.
Serves 4.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 6428 Calories (kcal); 467g Total Fat; (66% calories from
fat); 516g Protein; 3g Carbohydrate; 2716mg Cholesterol; 7794mg
Sodium Food Exchanges: 0 Grain(Starch); 72 1/2 Lean Meat; 0
Vegetable; 0 Fruit;
48 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”