| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
10 |
Servings |
INGREDIENTS
|
|
Grated rind of 2 lemons |
| 4 |
|
Cloves garlic, chopped |
| 2 |
ts |
Salt |
| 1 |
ts |
Ground black pepper |
| 1/4 |
c |
Packed brown sugar |
| 1 |
tb |
Dry mustard |
| 2 |
ts |
Cayenne |
| 2 |
|
3-lb chickens, cut in pieces |
| 2 |
tb |
Dark brown sugar |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Cayenne |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Flat beer or apple cider |
INSTRUCTIONS
RUB
CHICK
BASTING SAUCE
Prepare Rub: Combine lemon rind, garlic, salt and pepper in medium-size
bowl; mash together with back of spoon. Stir in brown sugar, mustard and
cayenne pepper.
Rub mixture into chickens. Place in single layer in 2 glass baking dishes.
Cover with plastic wrap; refrigerate 6 hours or overnight.
Prepare Basting Sauce: Combine sugar, lemon juice, dry mustard, cayenn
pepper, salt and beer in small saucepan. Simmer 4 minutes.
To bake: Heat oven to 375°. Arrnage chicken pieces in single layer in 2
baking pans. Cover.
Bake at 375° for 45 minutes or until no longer pink near bone. Heat broiler
or grill. Brush chicken with basting sauce. Broil or grill 6 inches from
heat, turning occasionally and brushing with basting sauce, for 6-8
minutes.
Recipe by: Family Circle - 6/3/97 Posted to MC-Recipe Digest V1 #629 by The
Taillons <taillon@access.mountain.net> on May 31, 1997
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