Chicken with Brandy Baste
|Frying chickens||7 Pound, quartered (2 Pieces)|
|Butter/Margarine||1⁄4 Pound, melted|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Apricots/12 canned apricot halves, drained||6 , halved and pitted|
|Pitted dark sweet cherries/Canned pitted dark sweet cherries, drained||1 Cup (16 tbs) (Use Fresh)|
About 45 minutes before cooking, start barbecue fire.
Reserve chicken necks and giblets for other uses, if desired.
Rinse chicken and pat dry.
Sprinkle with pepper.
In a bowl, combine butter, sugar, lemon juice, and brandy; turn chicken in butter mixture to coat, then lift out and drain briefly (reserve butter mixture).
Place chicken, skin side up, on grill 4 to 6 inches above a solid bed of low-glowing coals.
Cover barbecue, adjust dampers, and cook, turning and basting occasionally with butter mixture, until meat near thighbone is no longer pink when slashed (about 40 minutes).
Meanwhile, arrange apricots (cut side up) and cherries in 2 separate shallow metal pans.
Brush fruit with butter mixture, then heat on grill beside chicken for last 5 to 10 minutes of cooking.