Louisiana Barbecued Chicken

Ingredients

• from 2 to 2½ pound fryers
• salt
• pepper
• two sticks of butter
• 3 chopped or ground medium onions
• ½ head of garlic
• 1 tablespoon Worcestershire Sauce
• ¼ cup Wesson oil

Method

1. 1

   Cut fryers in half.

2. 2

   Two hours before barbecuing, salt and pepper both sides.

3. 3

   Cook on grill over low charcoal fire, with coals about 14 inches from grill.

4. 4

   Cook for about two hours, basting and turning frequently.

5. 5

   Add charcoal as needed to maintain low, even heat.

6. 6

   For barbecue sauce, melt butter, add onions, garlic, lemon juice, Worcestershire Sauce, and Wesson oil.

As published

This recipe was extracted from Waldensian cookery (1957), page 18. The excerpt below is the record exactly as published.

LOUISIANA BARBECUED CHICKEN Use from 2 to 2% pound fryers. Cut in half. Two hours before barbecueing salt and pepper, (both sides). Cook on grill over low charcoal fire, have bed of coals about 14 inches from grill. Cook about two hours, basting and turning frequently. Add charcoal as needed to maintain low even heat. Barbecue Sauce: Melt two sticks of butter. Add 3 chop- ped or ground medium onions, %2 head of garlic, juice from 3 lemons, 1 table- spoon Worchestershire Sauce and %4 cup Wesson oil

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