INGREDIENTS

INSTRUCTIONS

Probably the most abused food on any barbeque pit is the poor old chicken.
I don't know how many times good manners have been challenged by being
served a blackened fowl that is still raw in the middle. There is no
escape, so you pick around the edges, then beat a hasty retreat, hopefully,
unobserved. Generally, there are two mistakes that lead to this travesty.
First, the bird is cooked over a fire that is much too hot. If you remember
that frying chicken takes about 45 minutes, and that the oil is ideally at
360 to 375 degrees F., then you begin to see that barbecuing, a less
efficient cooking method, should take longer. And longer has to mean at a
lower temperature level, or you wind up with the well-known charcoal
effect. Secondly, many people feel that the clucker just has to be basted,
and so they buy a bottle of comercial tomato-based sauce. Here comes the
second layer of charring!! Just for grins, try out my method and see if the
results aren't just a little more pleasing.
Rinse the chickens thoroughly inside and out, discarding the neck and
giblets. Stuff each chicken with one lemon, one onion, 2 sprigs of
rosemary, and two cloves of garlic. Sprinkle each bird with black pepper.
Place the birds in a covered barbecue pit, away from the direct heat and
close the pit. Hold the temperature in the pit at about 250 degrees F. for
Baste the birds occasionally with the cooking oil that has been seasoned to
your liking with the Tabasco Sauce. When the chickens are a nice rich brown
color, and the drumstick wiggles freely, they're done.
*Whole chickens hold their juices better and come out much more moist.
Larger birds have more fat and are better candidates for this method of
cooking. If you're doing halved cluckers, then baste more frequently, and
watch the cooking time. It should be about an hour less.
Recipe By     : Chile Pepper Magazine - Sep/Oct 1990
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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