posted by LauraAlice 11-27-98 7:44 AM
Barbequed Chicken
(from Mrs. David C. Harris, "Cotton Country Cooking", 1972)
3 small fryers (split down the middle)
Salt, pepper, and red pepper to taste
1/2 c margarine
1 qt white vinegar
Hickory chips, soaked in water
Wash chickens thoroughly.
After sprinkling with salt, pepper, and red pepper, marinate with 1 quart vinegar in
which you have melted 1/2 cup margarine.
When ready to cook, start charcoal fire and place chickens in covered container in 350 degree oven for 30 minutes.
When coals turn white, add hickory chips and place chickens on grill away from direct heat.
Cook with grill cover
down for 2-1/2 hours or until tender.
Baste frequently with marinating liquid to which you have added more red pepper.
Serve with accompanying white sauce.
Flavor of chicken is improved if marinated overnight, but may be cooked same day.
If grill does not have a hood,
cook shorter time, basting frequently.
White Sauce
1-1/2 c mayonnaise
2 c white vinegar
1/4 c black pepper (more if desired)
Shake ingredients together and pour over chicken.
Sauce will keep at least two weeks in refrigerator.
(Mrs. Harris notes that the secrets are a slow fire, long cooking time, and lots of hickory smoke. She says, "Don't
forget the white sauce.")