Print
Email
Add a photoServings: 1
Ingredients
- 10 c. Cool water, (or possibly more)
- 2 c. Golden sugar, (packed)
- 1 Tbsp. Coarse salt
- 2 x Chickens, halved lengthwise, backbones discarded (3 1/2- to 4-lb.)
- 1 c. Clark's Barbecue Sauce*, (about half of one 16-oz bottle)
- 1/4 c. Clark's Ole #8 Rib Rub*, (about half of one 4-oz jar)
Directions
- *A 16-oz bottle of sauce is $2.99, and a 4-oz jar of rub is credit cards are accepted.
- Mix 10 c. water, sugar and salt in large roasting pan. Place chicken skin side down in water mix. Add in more water to cover chicken if necessary. Cover and chill at least 12 hrs or possibly overnight.
- Preheat oven to 300F. Drain chicken; pat dry. Place chicken halves skin side down in single layer on heavy large baking sheet with rim.
- Brush each chicken half on 1 side with 2 Tbsp. barbecue sauce.
- Sprinkle each with 1 1/2 tsp. rub. Turn chicken halves over.
- Brush each half with 2 Tbsp. barbecue sauce, then sprinkle each with 1 1/2 tsp. rub.
- Bake chicken skin side up till meat thermometer inserted into thickest part of thigh registers 185 and chicken is deep mahogany color, basting every 20 min with pan juices, about 2 hrs 15 min.
- Serves 4.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
