INGREDIENTS

INSTRUCTIONS

from Good Housekeeping Magazine several years ago
3 Days Ahead: Remove giblets and neck. Rinse bird with cold water and drain
well. With hands, rub salt over outside and in body cavity of chicken.
Cover with plastic wrap and refrigerate 24 hours.
Second Day: Steam chicken. In 8 qt. saucepan or Dutch oven in 1 inch of
water, place inverted custard cup. Set heat-safe plate large enough to hold
chicken on top of custard cup. Over high heat, heat water to boiling.
Reduce heat to medium low, cover and steam chicken about 1 hour & 15
minutes or until fork tender (but not falling off bones). Remove chicken to
large plate; cover and refrigerate overnight.
Third Day: At least 5 hours before serving prepare outdoor covered grill
for barbecuing. Meanwhile from sheet of heavy-duty foil (or regular foil
doubled) make a pan by folding edges of foil up to form a 3/4 inch stand-up
rim. Evenly sprinkle brown sugar in foil pan. Place foil pan directly on
hot coals or lava rocks. Place chicken on grill directly over foil pan.
Cover grill and smoke chicken 15 minutes or until a deep golden brown.
Remove chicken to platter; cover and refrigerate 4 hours to mellow flavor
(overnight is better). Slice chicken into thin slices and serve cold.
*** I often use 2 broiler fryers rather than a roasting chicken. The flavor
seems to penetrate into the meat better. Steam chickens individually. You
may have to reduce steaming time. Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by "J. Conklin" <jmcncs@ritvax.isc.rit.edu> on Apr 30, 1997

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