1 chicken, [3 lb]
1 orange
1/3 cup white wine vinegar
1/4 cup vegetable oil
1 tbsp fresh thyme, chopped
1/4 tsp black peppercorns, coarsely cracked
A Recipe for
Bar-B-Q: Golden Chicken
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Bar-B-Q: Golden Chicken is one of thousands in the Recipes-to-go Barbecue Cookbook.
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Food Tip |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Bar-B-Q: Golden Chicken from the recipe cookbook of Recipes-to-go (Barbecue)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
With kitchen scissors or chef's knife, cut along each side of
chicken's backbone; remove backbone and trim visible fat.
Tuck wing tips behind back; flatten to 1 layer. Place in shallow
casserole.
Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme
and pepper. Pour over chicken; cover and marinate in refrigerator,
turning often, for at least 4 hours or up to 24 hours.
Reserving marinade, place chicken, skin side down, on greased grill
over medium-low indirect heat. Add soaked wood chips. Cover and cook
for 1 hour, turning and basting with marinade halfway through.
Transfer to direct heat; cook for 10 minutes per side or until meat
thermometer inserted in thigh registers 185F 85C.
Remove to platter and tent with foil; let stand for 10 minutes before
cutting into quarters.
Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g
carbohydrate good source iron.
Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
[-=PAM=-] PA_Meadows@msn.com
Serves: 4
Bar-B-Q: Golden Chicken Recipe brought to you by Recipes To-Go