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BBQ Chicken

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"I'll be honest that the title of this dish, and what I ended up eating, is entirely a misconception. I figured I would receive smoked, or at least grilled chicken, slathered in sauce (I should note said preparation is one of the weekly specials). But instead, I ended up receiving something I wanted even more�slowly baked, tender, and moist chicken served with a light brown pan gravy. I'm not kidding when I say that this recipe is more guarded than any other at Wilber's, so I do my best to bring you this delicious dish, perfect for a Sunday supper."

List of Ingredients

◦ 2 (3 �-pound) whole chickens, backbone removed, cut into quarters
◦ 2 tablespoons seasoned salt (such as Lawry's)
◦ � cup all-purpose flour
◦ 1 � cups (10 ounces) water
◦ 1 � tablespoons Wilber's Vinegar Sauce


Recipe

Preheat the oven to 350� F. Pat the chicken pieces dry; sprinkle with seasoned salt. Place the chickens, skin side up and in a single layer, in a large roasting pan. Bake, uncovered, in preheated oven until a meat thermometer inserted in thickest portion registers 160� F, 45 to 55 minutes. Transfer the chicken to a plate to cool, reserving drippings in roasting pan.

Place roasting pan on stovetop burners over medium-high.
Whisk together the flour and � cup of the water in a small bowl. Add the flour mixture to pan, and whisk until combined.

Stir Wilber's Vinegar Sauce and remaining � cup water into the mixture; bring to a simmer. Reduce heat, and cook, stirring often, until reduced to about 1 � cups, about 3 minutes. Serve the chicken ladled with pan sauce.

Serves 4







❧ Wilber's Vinegar Sauce:

◦ 2 cups (16 ounces) apple cider vinegar
◦ 1 teaspoon kosher salt
◦ 1 teaspoon red pepper flakes
◦ � teaspoon freshly ground black pepper

Stir together all the ingredients in a saucepan, and bring to a low simmer over medium-high. Remove from heat. Serve warm or at room temperature.

Makes 2 cups