Chicken With Brandy Baste
|Broiler fryer chicken||7 Pound, halved (2 Whole, 3 1/2 Pound Each)|
|Melted butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Pitted dark sweet cherries/Canned pitted sweet cherries, drained||1 Cup (16 tbs)|
|Apricots/Canned apricot halves, drained||6 , halved and pitted|
Sprinkle chicken with salt and pepper.
Combine butter, lemon juice, the 1/4 cup brandy, and sugar; turn chicken in baste to coat thoroughly; then drain briefly.
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cover barbecue, adjust dampers, and cook, turning and basting occasionally, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
After chicken has cooked for about 35 minutes, arrange cherries and apricots (cut-side-up) in 2 separate shallow metal pans.
Brush fruit with basting sauce, then heat on grill beside chicken for the last 5 to 10 minutes.