I love this one-pot, country-style Kettle Barbecued Chicken recipe from Country Living Magazine that I saved long ago. I used to make this on our wood stove when we lived in Central New York . How wonderful it was to smell the wafting aroma from the basement living/crafting area below.
Spicy BBQ Sauce
1 c. coarsely chopped onions
1 tbs. olive oil
8 oz. tomato sauce
2 tbs. light brown sugar
1/4 c. cider vinegar
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. salt
1/4 tsp. ground black pepper
In a 2 quart pan, saute onion in olive oil until translucent. Add remaining ingredients, cover and simmer 20 minutes.
1 (3- to 3 1/2 lb.) broiler/fryer chicken
1/4 c. water
4 med. onions (1 lb.), peeled
4 med. baking potatoes, scrubbed
4 large carrots, peeled and cut in half crosswise
1. Remove giblets and neck from chicken. Rinse chicken, giblets, and neck with cold running water; pat dry with paper towels.
2. Place a small rack and 1/4 cu. water in the bottom of a well-seasoned 4-quart cast-iron skillet kettle or dutch oven. Arrange some of the vegetables in the bottom of kettle.
3. Brush inside of chicken with barbecue sauce. Place chicken, breast side up, on vegetables in kettle. (You can put the giblets inside the chicken if you like.) Place remaining vegetables around chicken.
4. Brush chicken with barbecue sauce saving 1 cup. Cover kettle with lid and place over heat. Bring to boiling; reduce heat and cook gently for 1 1/2 hours. (A footed kettle works well on a gas stove if you remove the grid from the burner. If you are using an electric stove, use a flat bottomed kettle and check to see if it needs more water later.)
5. Remove lid and brush chicken with remaining barbecue sauce, and cook for 1/2 hour longer. Remove from kettle and serve with kettle drippings. (I serve it right from the kettle seated on a hot pad.)
I like to serve it with corn sticks (recipe to follow) made in cast iron molds or skillet. Serves 4