Barbecued Chicken
From Most for your money cookbook, 1938
Use a paintbrush for applying the sauce.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 60. The excerpt below is the record exactly as published.
salt and pepper over the leg and make a few slashes in it so the juice will run, then slap it into a roasting pan and leave the cover off so it can be constantly basted with this lavish sauce — half a bottle each of Worcestershire, A-i sauce and ketchup, with two tablespoons of butter and half a pound of fat, everything melted together and flavored with sugar, vinegar and a squirt or two from the Tabasco bottle. Then tie a whole sliced onion together with three cloves of garlic in a bit of cheesecloth, drop it into the exciting mixture and begin twirling your basting spoon. At the finish, all pan gravy is poured over the roast, so not a drop of meat essence is wasted. But to cheapen this sauce use soy and ground chilies in place of the more expensive Worcestershire and A-i to get just as salubrious an effect. Chicken may be barbecued in the same painless fashion. Just slit a broiler down the back, put it in a well-greased pan and sear it on both sides beneath a blistering fire. Then slow down the fire and when the bird is golden brown try this old Pennsylvania Dutch sauce for a change: Melt half a cup of butter and snap it up with a tablespoon of tomato paste, then toss in a third of a cup of vinegar, a tablespoon of soy, with some onion juice, salt, pepper and paprika, never forgetting those three buds of garlic
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