| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Main |
1 |
Servings |
INGREDIENTS
|
|
Chicken |
| 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
BASTING SAUCE
I basted every 45 min or so.
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
NOTES : This from the All-American Barbecue Book
Recipe by: Marius Johnston
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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