Backyard Barbecued Chicken
|Butter/Margarine||2 Cup (32 tbs)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Dry mustard||4 Tablespoon|
|Broiler fryer||3 1⁄2 Pound, split|
Combine butter, vinegar, and dry mustard in a medium saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until butter melts, stirring frequently.
Remove sauce from heat, and keep warm.
Sprinkle chicken with salt.
Grill chicken, skin side down, over low heat 1 hour and 15 minutes or until done, turning occasionally.
Baste chicken frequently with reserved warm butter sauce