Recipe of the Month: Rick’s Barbecued Chicken
½ cup oil
2 cups vinegar
4 tablespoons salt
1 teaspoon pepper
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 teaspoon monosodium glutamate
1 tablespoon lemon juice
Recipe makes enough sauce for 10 chicken halves.
Combine all ingredients together in bowl to create sauce. Place chicken halves over slow charcoal fire. Roast for 2 to 2 ½ hours, turning and basting with sauce eight to ten times or more. Take care to keep the fire low to avoid burning, adding charcoal as needed. To tell when the chicken is done, pull on a wing and if it breaks away easily and there is no red showing, it is ready.
“Put the chicken halves in a covered roaster or closed box lined with foil,” Richard says. “Douse again with sauce and let stand 10-20 minutes or as long as you can stand it.”
“This recipe is equally as good with whole Cornish hens,” he adds.