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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: North Carolina chicken, broiled
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Sunday 14th November 2010 03:24:51 UTC (over 7 years ago)
North Carolina chicken, broiled

4 - 5 pieces of chicken cut from a fryer
North Carolina Red sauce (recipe follows)
salt

North Carolina Red sauce:
1 cup cider vinegar
1 cup ketchup
1/4 cup dark brown sugar
1 Tbl Texas Pete Hotter hot sauce or Tabasco sauce
1/2 - 1 Tbl salt
black pepper to taste
1/3 - 1/2 cup water
1/8 - 1/4 Tsp ground cinnamon

Combine all ingredients into an old vinegar bottle with
a funnel. Shake the bottle, vigorously. It is best to
allow the ingredients to develop in the refrigerator
for 1 week. Before broiling, pour about half of the
bottle into a large, microwave-safe dish.


Prepare for broiling:

Preheat the broiler for 5 - 10 minutes.

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.

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 sauce in the 
microwave.

Broil until the skin is brown - about 8 minutes. Dunk
the skin side of the chicken into the sauce. Broil
for 5 - 7 minutes. Dunk the skin side and turn the
chicken over. Broil for about 8 minutes. Dunk this
side in the sauce. Continue broiling until brown.
Dunk both sides in the sauce and turn the chicken 
over. Broil the skin side until the skin bubbles.
Remove the 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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