f O
O
d
AMERICAN CLASSICS
CLASSIC BBQ CHICKEN
PREP:
1
HR. BAKE:
1
HR.
20
MIN.
OVEN:
325
°F/
450
°F
2
3 1/z-lb. whole chickens
Kosher salt and freshly
ground pepper
V i
cup butter
1
cup finely chopped onion
1
Tbsp. chopped fresh garlic
2
Tbsp. kosher salt
i
V i
tsp. crushed red pepper
i
Tbsp. paprika
1
Tbsp. chili powder
V i
tsp. freshly ground black
pepper
2
cups cold water
1 ’4
cups cider vinegar
1
cup packed dark brown
sugar
2
Tbsp. Worcestershire
sauce
Va
cup molasses
i
cup tomato paste
Peanut oil
Water
1. Cut up chicken, leaving
drumsticks and thighs attached.
Season chicken with salt and
freshly ground black pepper.
Refrigerate, covered, until ready
to use (up to 24 hours).
2. For sauce: In large nonreactive
saucepan, melt butter. Add onion,
garlic, and salt. Cook over low
heat until onion is tender. Add
crushed red pepper, paprika, chili
powder, and black pepper; cook
and stir for 1 minute.
3. Add water, vinegar, brown
sugar, and Worcestershire sauce;
bring to a simmer. Stir in
molasses. Whisk in tomato paste
until smooth. Bring to a simmer
over low heat. Cook, uncovered,
for 10 to 15 minutes or until sauce
is thickened, stirring occasionally.
Taste for seasoning, adding
additional salt if needed. Remove
V
/ 2
cups of the sauce to prepare
chicken. Store remaining in the
refrigerator; reheat to serve.
4. For chicken: Preheat oven to
325°F. Heat
Va
inch oil in a
12-inch skillet over medium
co n tin u ed on page 211
COOK OVER LOW HEAT
“Gently sauté the onion and
garlic, taking care not to let
them brown.”
ADD MOLASSES
“Much of the sauce’s
character comes from
molasses, which gives a subtle
yet distinctive flavor.”
SIMMER SLOWLY
“Lightly simmer until the sauce
bubbles thickly across the top
and the texture becomes rich
and coats the spoon.”
WHISK IN
TOMATO PASTE
“Instead of chasing
the tomato paste
round and round in
the pot with a
spoon, scoop it up
from the measuring
cup with a whisk
and blend it in.”
SEAR FIRST
“Taking the time
to brown the
chicken well greatly
contributes to the
taste of the final
dish. You’re not
cooking it through,
just getting a
nicely golden
browned crust.”
2 0 8 OCTOBER 2009 BETTER HOMES AND GARDENS
