Yummy Brown Bits of Goodness

Spit Roasted Chicken

Ever heard the expression “hotter than Georgia asphalt?” Now, that’s hot. Cause let me tell you, black top asphalt cooking all day in the summer sun is pretty ding dang hot. Summer has officially started and it’s a sizzling 95 degrees at Mama’s house. The take your breathe away when you walk outside kind of heat. It always amuses me when people say it’s so hot because it’s humid in Georgia. Well, it’s hot because it’s 95 degrees! And, it’s early y’all. Triple digits for months are just around the corner.

For many years, my grandparents did not have air-conditioning. Can you imagine? We’re so spoiled now. Meme would stay up late the night before or wake up very early in the morning and work in the cool, quiet hours of the hot summer. The humming of the fan was often her only company before the house started stirring and the cousins started piling out of bunks and cots.

In the heat of the summer, there’s nothing better for keeping the heat out of the kitchen than firing up the grill. My grandfather used a potent vinegar bath on grilled chicken that produced a pungent, meaty odor, sending out billowing clouds of steam and smoke as the chicken cooked. I like to make a batch of the marinade and keep it in the refrigerator in the spritz bottle. It works well with pork chops, too.

The birds in the photo are spatchcocked and threaded on a spit. Spatchcocking is a technique used with small birds like Cornish hens, quail, or even small chickens by removing their backbone and spreading them open so that they are fairly flat. Besides making an intriguing presentation and simple to carve, a spatchcocked bird requires less time cooking, so the breast meat is more likely to be moist and tender.

To spatchcock a bird, place the bird on a clean cutting board, breast side down. Using poultry shears, make a lengthwise cut on both sides of the backbone from neck to tail. Remove the backbone and save it for stock. Open the bird like a book. Proceed with the recipe. For an especially flat bird, place the bird on a baking sheet, top with a second baking sheet and weigh it down with a brick or several large cans of tomatoes for several hours or overnight in the refrigerator.

Bon Appétit Y’all!
VA

Dede’s Barbecued Chicken
Serves 4 to 6

1/2 cup water
1/2 cup apple cider vinegar
1/4 cup peanut oil, plus more for the grate
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1 tablespoon coarse salt, plus more for seasoning the chicken
1 (4 to 5-pound) chicken, cut into 8 pieces
Freshly ground black pepper

Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.

Combine the water, vinegar, peanut oil, hot sauce, Worcestershire sauce, and salt in a squirt bottle. Set aside.

Season the chicken with salt and pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, about 1 to 2 minutes per side for legs and thighs, and 3 or so minutes for breasts. Move the chicken to medium-low heat or reduce the heat to medium; continue to grill, turning occasionally and squirting with the marinade, until the juices run clear when pierced, 12 to 18 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Give them a final squirt of sauce for flavor and serve immediately.

VIRGINIA WILLIS CULINARY PRODUCTIONS, LLC © 2009

Adapted from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press.