Barbecued Chicken

Name: Barbecued Chicken
Cuisine: French
Ingredients: 2½ cups Secondary Stock or any broth of your choice; 2½ cups Secondary Stock or any broth of your choice; 2½ cups peeled and finely crushed fresh tomatoes or Pomi-style canned strained tomatoes; 2½ cups peeled and finely crushed fresh tomatoes or Pomi-style canned strained tomatoes; 1 large yellow onion, chopped almost to a puree; 1 shallot, finely chopped; 2 cloves garlic, mashed to a paste; 2 cloves garlic, mashed to a paste; 3 tablespoons cider vinegar; Very large pinch of cayenne pepper; 3 tablespoons Worcestershire sauce; 1 tablespoon dried pasilla chile chopped to a powder; 1 tablespoon dried pasilla chile chopped to a powder; 1 teaspoon sweet Hungarian paprika; ¼ teaspoon Liquid Smoke (optional); 4 quarts water; 1¼ cups kosher salt; 1 cup firmly packed brown sugar; 3 broilers, 2½ to 3 pounds each; Salt; Pepper from the mill

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be applied to:

Chicken legs
Baby back ribs and short ribs of pork
Butterflied leg of lamb
Pork slices from the shoulder butt
Beef flank steak
Beef short ribs preroasted 40 minutes in a 400°F oven

This plain barbecue sauce can be replaced by your own favorite sauce. Items grilled with homemade barbecue sauce must be generously salted before cooking while whole broilers are

Ingredients

Europe
France
Main course

Ingredients

Method