Barbecued Chicken

Ingredients

• 1 young chicken about 2V2 lbs.
• 1 scant teaspoon salt
• 2 teaspoons sugar
• 1 cup of vinegar
• 1 cup of water
• % stick or nearly % lb.
• 1 small pod red pepper

Method

1. 1

   Split chicken on back and place skin up in a roaster or steamer.

2. 2

   Sprinkle with a little flour, then salt and sugar.

3. 3

   Cut up pepper in fine pieces over chicken.

4. 4

   Pour water and vinegar into which butter has been melted over all.

5. 5

   Cover and steam about 40 minutes.

6. 6

   Take cover off and put inside oven.

7. 7

   Baste the chicken often with the liquid or gravy in the container until all gravy is used up.

8. 8

   The secret of good barbecued chicken is in the basting.

9. 9

   Cook about two hours or until very dark brown.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

BARBECUED CHICKEN 1 young chicken about 1 scant teaspoon salt 2V2 lbs. 2 teacpoons sugar 1 cup of vinegar % stick or nearly % lb. 1 cup of water butter 1 small pod red pepper

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