Prep time: 1 hour
Cooking time: about 1 hour
2 tablespoons olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 cup ketchup
1/2 cup bourbon
1/2 cup canned reduced-sodium chicken broth
1/4 cup molasses
3 tablespoons cider vinegar
1 tablespoon prepared yellow mustard
Zest and juice of 1 lemon (about 2 teaspoons zest, 4 1/2 teaspoons juice)
1/4 to 1/2 teaspoon hot red pepper sauce
1 boiler-fryer (3 to 3 1/2 pounds), quartered
1. In a medium-size saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft -- about 5 minutes. Add garlic and sauté 2 minutes more.
2. Add ketchup, bourbon, stock, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
3. Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add 1/2 the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
4. Preheat the grill or broiler. Removed chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature. Cook chicken, turning once, until both sides are browned -- 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut -- 25 to 30 minutes more. Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.
5. Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.
Makes 4 servings.
Per Serving: Calories 746; Total Fat 29 g; Saturated Fat 7 g; Protein 44 g; Carbohydrates 52 g; Fiber 2 g; Sodium 929 mg; Cholesterol 141 mg
Jamaican Jerk Chicken
Prepare as directed at right, but use the following sauce: 1/4 cup olive oil, 2 minced cloves of garlic, 2 tablespoons each white wine vinegar, lime juice, and grated fresh ginger, 1 tablespoon molasses, 1 teaspoon each hot red pepper sauce, salt, and ground all spice, and 3/4 teaspoon ground cinnamon. Use sauce to marinate and baste the chicken. Makes 4 servings.
Tar-Heel Barbecued Chicken
Prepare as directed at right, but use the following sauce: 6 tablespoons cider vinegar, 2 tablespoons each vegetable oil and firmly packed light brown sugar, 2 minced cloves garlic, and 1 teaspoon each red hot pepper sauce and salt. Let sauce stand at room temperature for several hours before using to marinate the chicken. Makes 4 servings.
1 1/2 lbs new or small red potatoes, halved or quartered
2 eggs
2 stalks celery, diced
1 small cucumber, peeled, seeded, and diced
4 scallions, sliced
1/2 cup plain nonfat yogurt
1/4 cup low-fat sour cream
1/4 cup low-fat mayonnaise
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1/8 tsp each salt and pepper
2 tbsp chopped parsley
1. Place the potatoes in a steamer basket and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil over moderately high heat. Steam the potatoes 10 to 15 minutes or until tender. Transfer to a large bowl.
2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over moderate heat and simmer about 8 minutes. Drain and place under cold running water. When cool, peel off the shells and coarsely chop. Add to potatoes along with the celery, cucumber, and scallions.
3. Make the dressing: In a small bowl, combine the yogurt with the sour cream, mayonnaise, vinegar, mustard, salt, and pepper.
4. Pour the dressing over the potatoes, eggs, and vegetables. Add the parsley and toss to coat well. Either serve at room temperature or cover and refrigerate until ready to serve.