Subject: South Carolina Gold chicken, broiled
Date: Thursday 9th December 2010 12:48:33 UTC (over 7 years ago)
South Carolina Gold chicken, broiled 4 - 5 pieces of chicken cut from a fryer South Carolina Gold dunking sauce (recipe follows) salt South Carolina Gold dunking sauce: 1 cup cider vinegar 1 cup yellow prepared mustard 1/4 cup molasses 1 Tbl ketchup (optional) 1 Tbl Texas Pete Hotter hot sauce or Tabasco sauce 1/2 Tbl Worchestershire sauce 1/4 - 1/2 cup water 1/2 - 1 Tbl salt 1/2 - 1 Tsp pepper Combine all ingredients into an old vinegar bottle with a funnel. Shake the bottle, vigorously. It is best to allow the ingredients to combine in the refrigerator for 1 week. Before broiling, pour about half of the bottle into a large, microwave-safe dish. Prepare for broiling: Line the bottom of a broiler pan with aluminium foil. Place a grill grate over the pan. Position the rack in the oven so that there will be 5 - 6 inches between the flames and the skin of the chicken. Place the broiler pan with the grill grate in the oven. Preheat the broiler for 5 - 10 minutes. Arrange the chicken pieces, skin side up and side by side on the grill. Keep the oven door ajar while broiling. Before basting, warm up the dunking sauce in the microwave. Broil until the skin is brown - about 8 minutes. Dunk the skin sides of the chicken into the sauce. Broil for 5 - 7 minutes. Dunk the skin sides and turn the chicken over. Broil for about 8 minutes. Dunk these non-skin sides in the sauce. Continue broiling until brown. Dunk both sides in the sauce. Turn the chicken over, broiling the skin side until the skin bubbles. Remove pan from oven. Place the chicken on a platter. Season with salt. To kill any possible bacteria in the sauce, heat up the bowl containing it in a micro-wave until it boils furiously. Serve the sauce with the chicken.