Recipe: Elegant Barbecued Chicken and Barbecue Sauce (using tomato juice, 1960's)
Main Dishes - Chicken, PoultryADVERTISEMENT
ELEGANT BARBECUED CHICKEN
Split 1 (1 1/2 to 2 lb.) broiling or frying chicken in half. Wash and pat dry. Chicken may be grilled one of three ways:
1. Marinated in barbecue sauce before cooking.
2. Grilled until almost done, then brushed with barbecue sauce last 30 minutes.
3. Basted with barbecue sauce while cooking.
For easy turning, place chicken halves in hinged wire broiler or insert a long metal skewer lengthwise through each half. Place halves, cut side down, over hot coals. Cook slowly, turning frequently.
BARBECUE SAUCE
3 cups tomato juice
1 cup vinegar
1/3 cup margarine, melted
1/2 of a 5 oz. bottle Worcestershire sauce (5 tablespoons)
1 large onion, grated
1 tablespoon dry mustard
1 tablespoon salt
1 1/2 teaspoons brown sugar
3/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
Combine ingredients for the Barbecue Sauce; heat to boiling. Keep warm for basting chicken.
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
Split 1 (1 1/2 to 2 lb.) broiling or frying chicken in half. Wash and pat dry. Chicken may be grilled one of three ways:
1. Marinated in barbecue sauce before cooking.
2. Grilled until almost done, then brushed with barbecue sauce last 30 minutes.
3. Basted with barbecue sauce while cooking.
For easy turning, place chicken halves in hinged wire broiler or insert a long metal skewer lengthwise through each half. Place halves, cut side down, over hot coals. Cook slowly, turning frequently.
BARBECUE SAUCE
3 cups tomato juice
1 cup vinegar
1/3 cup margarine, melted
1/2 of a 5 oz. bottle Worcestershire sauce (5 tablespoons)
1 large onion, grated
1 tablespoon dry mustard
1 tablespoon salt
1 1/2 teaspoons brown sugar
3/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
Combine ingredients for the Barbecue Sauce; heat to boiling. Keep warm for basting chicken.
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960
MsgID: 0110471
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipe pamphlet: Nancy Carter Suggests N...
Board: Vintage Recipes at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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