Barbecue Chicken, Corn on the Cob, Cole Slaw, Potato Salad, Corn Bread
CLARK’S BARBECUED CHICKEN (adapted from Bon Appetit)
The marination and slow cooking process produces very moist chicken. Clark’s distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.
10 cups (or more) cold water
2 cups (packed) golden brown sugar
1 tablespoon coarse salt
about 6 to 8 pounds of chicken – thighs, breasts (discard rib bones), legs
1 cup (approximate) Clark’s Barbecue Sauce*
1/4 cup (approximate) Clark’s Ole #8 Rib Rub*
Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.
Preheat oven to 300°F. Drain chicken; pat dry. Place chicken, skin side down in single layer on heavy large baking sheet with rim. Brush each chicken with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken over. Brush each with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.
Bake chicken skin side up until chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.
Bon Appétit - July 1995
To order Clark’s Barbecue sauce and Rib Rub see here:
from Clark’s Outpost Barbecue, Tioga, Texas