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FatDUX recipe #2 – BBQ chicken, big duck style

22.09.2009 | Author: Eric Reiss

For me, barbeque is truly a user-experience nonpareil. So, here's the second in what could be a long series of my favorite recipes.

I'd like to take credit for incredibly simple, incredibly well-tasting BBQ chicken recipe, but I can't. It originally comes from the LBJ Ranch, the Texas home of former U.S. President Lyndon B. Johnson. I assume his wife, Lady Bird, is responsible for inventing it.

What you need
A chicken - cut into quarters
Salt and pepper
Garlic (optional)
1 chopped yellow onion
1 stick of butter (about 1/4 cup melted or 125 g in stick form)
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup ketchup
1/4 cup Worchestershire sauce.

Note: an American cup is about 250 ml. 1 stick of butter is about 125 g.

What to do (Step-by-step pictures below)
Wash and dry the chicken and cut it up. I usually just use the breast and thighs. But you can use as much or as little of the chicken as you like. Generally, our cat Gus gets to chew on the stuff I don't use.

Melt the butter, sauté the garlic and onion until the onion is transparent. If you don't like garlic, leave it out. But the onion is critical. Add all the rest of the ingredients and bring it to a boil. You can do all of this ahead of time and just bring the sauce up to a boil just before you need to put the bird in the oven.

Now, season the chicken with salt and pepper, put it in an oven-proof dish, and broil it until it gets a little crusty. Golden brown is nice, but you don't want to overdo this. About five minutes should be about right.

Finally, take the chicken out, pour on the sauce, make sure the meat is drenched. Then stick it back in the oven at a medium heat (about 375F, 190C, gas mark 5) for about an hour. Baste a couple of times along the way - the more often you baste, the better it will be.

Serve with rice or potatos.

Simple? You bet! And it tastes great!

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