Subject: North Carolina chicken, broiled
Date: Sunday 14th November 2010 03:24:51 UTC (over 6 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.