Barbecued Chicken - Chiavetta's
Source of Recipe
A GOOD FRIEND!!
Recipe Introduction
This is a marinade for chicken the longer you soak the chicken the more flavor it gets. I usually soak it just before I go to bed for dinner the next day. It taste just like Chiavetta's that you can buy in my area!! This sauce is enough for 10 halves of chicken.
List of Ingredients
- 1 egg
- 1 cup cooking oil
- 3 Tablespoons salt
- 1 teaspoon pepper
- 1 Tablespoon poultry seasoning
- 2 cup cider vinegar (DO NOT USE WHITE VINEGAR)
Instructions
- The sauce is made by using a blender of a mixer; a blender is preferred! But I have used beater on this recipe also.
- Start by putting the egg in the blender and thoroughly beat. Continue to beat while slowly adding the oil to the egg. This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar. Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning. Finally add the remaining vinegar and mix thoroughly. The sauce may have to be stirred during the barbecuing.
- Refrigerate the left over sauce in a covered continer. That you don't use on the chicken.
- Variations in the suce include substituting wine for some of the vinegar; adding tabasco sauce or other spices to taste.
- Tomatoes tend to char, consequently tomato sauces are not recommended.
- Cooking:
- Be sure to have a good bed of coals, covered with white ash. Turn halves as often as is necessary to keep from burning and at least every 5 minutes. Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves.
- Test for doness by bending the wing away from the breast and toward the neck. When the meat in the wing joint area pulls apart easily and there is no pink color, the chicken is done.
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