Free The Big Book of Backyard Cooking by Betty Rosbottom Page B

pieces, then marinated in the spicy sauce before being popped on the grill. When done, the lightly charred chicken with its moist flesh is served on a bed of watercress. Roasted Potato Salad with Dill and Mint Dressing (page 174) and grilled or boiled corn on the cob would make excellent sides.
    SERVES 8
    1½ cups ketchup
    1 cup light brown sugar
    ½ cup red wine vinegar
    ¼ cup Worcestershire sauce
    2½ tablespoons dry mustard, preferably English mustard sauce, such as Coleman’s, sifted to remove any lumps
    2 teaspoons paprika, preferably Hungarian
    2 teaspoons Tabasco sauce
    2 teaspoons salt
    1½ teaspoons freshly ground black pepper
    2 3½-pound broiler-fryer chickens, each cut into 2 wings, 2 breasts, 2 thighs, 2 legs (save extra parts for another use)
    Vegetable oil for oiling grill rack
    1 bunch watercress for garnish (optional)
    In a medium bowl, whisk together ketchup, sugar, vinegar, ½ cup water, Worcestershire sauce, mustard, paprika, Tabasco sauce, salt, and pepper until well blended. Remove 1½ cups of this mixture, and cover and refrigerate it. (This reserved marinade will be used later as a sauce for the grilled chicken.) Place the chicken pieces in a large, shallow nonreactive dish or in extra-large self-sealing plastic bags. Add the remaining marinade and mix well to coat each piece. Refrigerate 6
    hours or overnight, turning several times.
    When ready to grill chicken, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a medium fire (medium temperature). Place thighs and legs on grill and cook 10 minutes, then add breasts and wings. Cover grill (leaving any vents open) and cook, turning chicken pieces often, until skin is charred lightly and flesh is cooked through, about 30 to 35 minutes more. Watch carefully, and if chicken pieces start to char and burn, move to a cooler part of the grill to finish cooking. When done, juices should run clear when chicken pieces are pierced with a sharp knife.
    (Internal temperature for breasts should be 170 degrees F and 180 degrees F for thighs, legs, and wings.) Place cooked chicken on a large serving plate and cover loosely with foil.
    Heat the reserved marinade in a small saucepan over medium heat until hot. Remove foil from chicken and brush each piece generously with some of the sauce. Transfer remaining sauce to a small serving bowl.
    Garnish the chicken with several bouquets of watercress, if desired, and serve with additional sauce.
    “Barbecue,” “barbeque,” “Bar-B-Cue,” “Bar-B-Q,” and “BBQ” are all common
    spellings for one of America’s favorite foods and/or social gatherings. The word “barbecue” is said to originate from the Spanish word barbacoa , which in turn came from a similar word with early Native Caribbean roots.
    SUTRISNO’S CHICKEN SATAY
    Although I have never been to Indonesia, I love the alluring blend of flavors found in many of their dishes. Satay, one of the country’s celebrated culinary creations, consists of marinated cubes or strips of meat, fish, or poultry that are skewered and grilled. The following recipe for chicken satay was given to me by a friend who, while living in Indonesia, learned how to make this version from a native named Sutrisno.
    SERVES 8
    CHICKEN
    6 medium cloves garlic, minced
    4 teaspoons dried leaf coriander (see notes)
    4 teaspoons light brown sugar
    1 tablespoon ground black pepper
    1 teaspoon salt
    2½ to 2¾ pounds boneless skinless chicken breast halves, cut into 1½-to 2-inch cubes ½ cup soy sauce
    6 tablespoons vegetable oil, plus extra for oiling grill rack
    2 tablespoons fresh lime juice
    4 teaspoons minced peeled fresh ginger
    PEANUT SAUCE
    1 cup smooth peanut butter
    ½ cup peanut oil, plus more if needed
    6 tablespoons fresh lime juice
    3 tablespoons honey
    2 tablespoons soy sauce
    1 teaspoon hot chili sauce, plus extra if desired (see notes)
    1 teaspoon cayenne pepper
    2 medium cloves garlic, peeled and crushed
    8 long metal or wooden skewers (which