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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: South Carolina Gold chicken, broiled
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Thursday 9th December 2010 12:48:33 UTC (over 6 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.
 
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