New York City Chefs Daily Recipe for 06/05/2002 : Barbecued Chicken
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Barbecued Chicken recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 06/05/2002 : Barbecued Chicken
"Barbecued Chicken"
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  Arqua Restaurant
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"As we graze it grows"

2 two pound chickens, split for broiling
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cayenne pepper to taste
1/2 teaspoon sweet paprika
1/2 teaspoon oregano
2 tablespoons cider vinegar
6 tablespoons olive oil
3/4 cup butter melted and clarified, yellow liquid poured off (good part) and milky sediment on bottom discarded (bad part)
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice

The day before you cook the chicken rub the chicken halves with salt, pepper, cayenne and paprika.  Combine the oregano, vinegar and oil and brush all over the chicken.  Put chicken in a bowl or dish. Pour remaining oil mixtures over chicken, cover and refrigerate overnight. Turn 3 times.  Next day, prepare the charcoal fire, let fire burn to moderate heat.  Place chicken halves, bony side down, on the grill and grill until lightly browned. Turn and lightly brown the skin side. Then raise the grill away from flame so the chicken will cook slowly.  Combine the clarified butter, Worcestershire and lemon juice and add to remaining marinade.  Brush the marinade on the chicken as it cooks. Cook chicken slowly brushing with sauce often until done, about 1 hour.  Serves 4.
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