| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken; cut up |
| 2 |
c |
Chicken Broth |
| 1 |
tb |
Brown Sugar |
| 1/4 |
c |
Apple Cider Vinegar |
| 1/4 |
c |
Catsup |
| 1 |
tb |
Dry Mustard |
| 1/2 |
ts |
Garlic Powder |
| 1 |
ts |
Worcestershire Sauce |
| 2 |
tb |
Tomato Paste |
| 1/4 |
ts |
Ground Cloves |
| 1 |
ts |
Chili Powder |
| 1/4 |
ts |
Cayenne Pepper; (More or Less) |
| 1 |
ts |
Salt |
|
|
Enough Water to Cover Chicken |
INSTRUCTIONS
The day before you plan on grilling the chicken, put sugar and vinegar in a
stainless pot that is large enough to hold the chicken and bring to a
medium heat on the stove...Dont put the chicken in just yet..Cook the
vinegar/sugar solution until it reaches the consistency of a lite table
syrup...Generally this is around 8-10 minutes... After it reaches this
stage, add the broth, and the rest of the ingredients and slowly bring to a
boil..Stirring ever so often...Add the chicken after it starts to boil and
cook for about 10-12 minutes...Remove from heat and remove the
chicken...Place chicken in a large freezer bag and refrigerate....Return
the sauce to the heat and cook over a medium heat until it reduces to a
thick syrup....Remove and refrigerate until ready to grill...
The next day, fire up the grill or smoker and cook until done over indirect
heat... I used the Sassafras pellets, but imagine some of the others will
be quite tasty also...Heat up the remaining BBQ sauce from yesterday and
either baste/turn/baste about 10 minutes before serving or serve chicken as
is with the hot BBQ sauce as a side...(my preference)...
Posted to bbq-digest by "Ron Odum" <rodum@worldnetla.net> on Oct 13, 1999,
converted by MM_Buster v2.0l.
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