Bar-B-Cue Chicken

Ingredients

• 1 2-lb. fryer
• 1 tablespoon bacon drippings
• 2 strips bacon
• 1/2 to 3/4 stick butter
• 4 cups vinegar
• 1/4 teaspoon salt
• Pinch black pepper
• 1 pod dry red pepper

Method

1. 1

   Cut fryer in half, save backbone, neck, gizzard, and liver for soup.

2. 2

   Grease baking pan with bacon drippings, place chicken skin side down, lay bacon over each half.

3. 3

   Bake at 425° F. for about one hour.

4. 4

   Melt butter, add salt, pepper, and vinegar.

5. 5

   Simmer briefly.

6. 6

   Pour sauce over chicken before serving.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 16. The excerpt below is the record exactly as published.

ar-B-CurE CHICKEN 1 2-lb. fryer 1 T. bacon drippings 2 strips bacon Sauce 1% to 34 stick butter 34 t. Salt 4 ¢c. vinegar Pinch black pepper 1 pod dry red pepper

Cook this with the app: pantry check, scaling, and the assistant.