| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Poultry | 4 | Servings |
INGREDIENTS
| 2 | Sticks butter | |
| 1/4 | c | Lemon juice |
| 2 | ts | Celery salt |
| 2 | ts | Garlic powder |
| 2 | ts | White pepper |
| 2 | ts | Paprika |
| 2 | ts | Onion powder |
INSTRUCTIONS
BASTE From: [email protected] (Marius Johnston) Date: Sun, 28 Jul 1996 11:46:25 -0700 Did some last night. This from the All-American Barbecue Book The secret of this recipe is to cook the chicken at 225 - 250 degrees *skin side up*. Check doness by twisting leg, don't pierce the skin. Salt and pepper chicken a few hours before cooking I basted every 45 min or so bbq-digest V2 #054 From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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