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
Directions
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
Servings: 4 servings
Bar-B-Q: Golden Chicken Recipe brought to you by Recipe Ideas
Categories: Barbeque; Chicken; Poultry
The History of Recipes
Academics have found proof that recipes existed back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these old cook books were just simple pictorial instructions for preparing meals.
Later on, in Roman times 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into starters, entrees and desserts, a style of dining still practiced today. Aspicius recounts how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and asafoetida. In the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cooking, including rosemary and coriander. The introduction of these new tastes was responsible for a surge in books on cooking, many of which are now in private collections. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Bar B Q_ Golden Chicken recipe.
