chickens should be cleaned, dressed, singed over flames, then washed with warm water and baking soda inside and out. By the time the chikens are ready, the fire and fireplace should also be ready. Build a reflector fireplace with two uprights and a split for chickens, The uprights should be 2 or 3 feet high and placed about 1 foot in front of the reflector. The fire is then built between the uprights and the reflector and allowed to burn for about 1 hour or until there is an ample bed of glowing embers. Run the split through the middle of the chickens, all in the same positions, tie securely with wet stout cord, and place on teh uprights ove the coals. The chicken should cook slowly at firs. If the uprights have notches or crotches at 2 or 3 intervals, the spit may then be lowered or raised, according to the heat of the fire and the condition of the chicken. Turn spit occasionally so all sides of the chicken cook. It may be necessary to add wood to the fire, but keep flames as low as
possible. Cook slowly for at least 2 1/2 to 3 hours. The length of time depends upon the size of the chickens and on the fire. When the meat is dry inside, it is done. If pink and juicy when cut with a knife, return to fire for further cooking. It is important to use hardwoods, such as oak, maple, locust, hickory, beech, birch, walnut, pecan, hornbeam, ironwood, eucalyptus, mesquite, or apple in order to produce lasting coals.
Originally Submitted
5/5/2012
0 Out of 5 from
0 reviews
You can add this Barbecued Chicken, Method 1 recipe to your own private DesktopCookbook.
