Clark,S Barbecued Chicken
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
10 cups
Water (or more cold)1 tbsp
Coarse SaltDirections:
1
Mix 10 cups water, sugar and salt in large roasting pan
2
Place chicken skin side down in water mixture
3
Add more water to cover chicken if necessary
4
Cover and refrigerate at least 12 hours or overnight
5
Preheat oven to 300°F
6
Drain chicken; pat dry
7
Place chicken halves skin side down in single layer on heavy large baking sheet with rim
8
Brush each chicken half on 1 side with 2 tablespoons barbecue sauce
9
Sprinkle each with 1 1/2 teaspoons rub
10
Turn chicken halves over
11
Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub
12
Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes
13
Mix 10 cups water, sugar and salt in large roasting pan
14
Place chicken skin side down in water mixture
15
Add more water to cover chicken if necessary
16
Cover and refrigerate at least 12 hours or overnight
17
Preheat oven to 300°F
18
Drain chicken; pat dry
19
Place chicken halves skin side down in single layer on heavy large baking sheet with rim
20
Brush each chicken half on 1 side with 2 tablespoons barbecue sauce
21
Sprinkle each with 1 1/2 teaspoons rub
22
Turn chicken halves over
23
Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub
24
Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes