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Barbecued Chicken

Gender roles are very "set" in Amish society.  Women cook and sew; Men build things and go out and earn the paycheck.  There are, however, certain specific aspects of cooking which the men do participate in.  For instance, you wouldn't often see an Amish man baking bread (I'm generalizing, I'm sure someone can find exceptions) or whipping up a batch of cookies.  Barbecuing, however, is something the men will do.  And Lovina's husband,Joe, will help her with home-canning and other stuff some Amish men might not get near.  Amish families commonly fire up the grills outside during the summer. It keeps the indoor ovens from making their unairconditioned homes even hotter and is a good excuse to eat together outside.  This barbecue chicken recipe from Lovina's husband can be used indoors or outside on the grill.  Some of the ingredients in this recipe I haven't heard of (like onion juice and kitchen bouquet, so if no one here knows, I can ask Joe).  And, if all else fails and Joe just doesn't have time to make his barbecue sauce for the chicken, his favorite store brand: Open Pit Barbecue Sauce.

1 broiler chicken

1 teaspoon onion juice

1 /3 cup cider vinegar

1 /2 teaspoon each of salt, pepper, paprika and garlic powder

1 teaspoon kitchen bouquet

1 teaspoon Worchester sauce

1 tablespoon tomato paste

1 /2 cup melted butter

Cut broiler chicken in half down the back.  Get the broiling pan hot and grease well.  Lay the chicken on rack and put immediately under hot fire. Seat on both sides. Have ready a barbecue sauce made of all of the other ingredients listed above. Have also a new clean brush and during the broiling process paint the chicken on all sides at least three times with sauce. Make a gravy out of the drippings.


motherof5boys1girl's picture
Re: Barbecued Chicken

i love kitchen bouquet! i use tons of it.my gravy would look pretty bland without it.

momof3letmebe's picture
Re: Barbecued Chicken

I use it in gravy and some soups that I make.  It adds flavor and color.

The bottle says it's for meat, gravy & stew.  The ingredients are:caramel, vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices), sodium benzoate.

Hope that helps!

LuvMaerz's picture
Re: Barbecued Chicken

"Aspire to inspire before you expire"

Hmmm.... interesting!  Sounds pretty simple (ingredients-wise).  I think I will pick up a bottle and try it!  Might be good for grilled veggies, too!

LuvMaerz's picture
Re: Barbecued Chicken

"Aspire to inspire before you expire"

I have seen recipes with it as an ingredient, and I think I have seen it at the store also.  What exactly is IN it?  Sounds like a lot of people use it for gravy!  I may have to get some!

Re: Barbecued Chicken

To keep the "flame ups" from happening, I par-boil the "thigh, breasts & legs" for just a couple of minutes.  That way there is not so much grease when put on the grill.  Sauce goes on just before taking off the grill. 

Re: Barbecued Chicken Par-boil

I have an old recipe for BBQ chicken that has a special type of par-boiling. It's a pretty good recipe so, I'll share it here.

First, grill your chicken for about 5 minutes. Then put the chicken in a large metal bowl with 3 cups of your favorite BBQ sauce. Toss chicken in sauce to coat. Then place the bowl with chicken still in it on the grill. Close the grill lid and let chicken cook (boil) for about 15 minutes. After that remove the bowl from grill, use tongs to lift chicken and drain off excess sauce into bowl. Return chicken to the grill to finish cooking. Baste with sauce as needed.

Pam

 

Re: Barbecued Chicken Par-boil

I'm going to try this tonight, my biggest complain about BBQ anything is that the flavor is usually on the outside only.  This way does sound like you would get the flavor throughout the meat.

LuvMaerz's picture
Re: Barbecued Chicken Par-boil

"Aspire to inspire before you expire"

That is a very interesting recipe!  I have never heard of doing it that way before.  I am sure that the bbq sauce flavor really permeates the chicken.  For 3 cups of sauce, how much chicken do you use?  One whole/cut-up chicken, or more?

LuvMaerz's picture
Re: Barbecued Chicken

"Aspire to inspire before you expire"

Although my husband can and will grill, I venture to say that I am better at it Wink.  He just doesn't let the fire get hot enough to get a good sear on, and he flips stuff too much.

I believe Kitchen Bouquet is a brand of a spice blend (I have never used it).  As for the onion juice, I am sure you could probably find it commercially available... but I would just grate up some onion and then squeeze the juice out of it..much cheaper!

It is funny how people in different areas have different favorite brands of bbq sauce.  I generally stick to KC Barbeque.  I know people who use Sweet Baby Ray's, Cookies (local), and Blues Pig (local).  If all else fails, you can often get a bottle of Kraft on sale for 75 cents.

Re: Barbecued Chicken

Kitchen Bouquet is, for lack of a better word, a type of 'seasoning' or at lease found in that area of a store.  My mother used it to make gravy brown and it add a somewhat 'smokie' flavor to it (again lack of better word or lack of memory, either one).  I know what a broiling pan is for my oven but is it the same for the grill?  And if so, why use this pan vs any other pan vs no pan?

Re: Barbecued Chicken

If I'm reading the recipe right it sounds like they are cooking it in the oven under the broiler not on the grill. That would explain the need for the broiler pan. I doubt that you would need the broiler pan on the grill.

Pam

LuvMaerz's picture
Re: Barbecued Chicken

"Aspire to inspire before you expire"

When I cook a whole chicken on the grill, I have been having a difficult time with all the fat drippings causing flame-ups in the grill.  The collect on the gas grate things, and eventually catch on fire.  It is a HUGE pain, even when I trim off excess fat around the cavity.  So lately when I have been doing leg quarters or a whole beer-can chicken, I have been putting them on the grill on one of those aluminum pans with the holes in the bottom.  It really helps!

Re: Barbecued Chicken

I usually only turn on the outside burners of the grill leaving the center one off while the chicken cooks.  It stops those flare-ups but gives me the 'crispy' outside that I like the most.

LuvMaerz's picture
Re: Barbecued Chicken

"Aspire to inspire before you expire"

I have been doing that lately, and it does work wonderfully!  The problem is, next time I make steaks or burgers, all of that fat is all over the grate things inside, then catches on fireYell.

My husband needs to clean the grill out good... speaking of "men" jobs! Foot in mouthteehehehe

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