I know, it has been a while since the last update here on the Retro Cookbook, but I’m sitting down tonight to add some new recipes & cookbooks. Thanks to the modern technology of Blogland, I can write in the future! Yes, amazing, I know. So check back weekly to get your hands on, um, eyeballs on some new recipes and such!
And now back to our regularly scheduled programming. This “Smoky” Barbecued Chicken recipe comes from the 1956 Better Homes & Gardens Barbecue Book.
“Real smoke flavor in jigtime—”
For brown ‘n tender chickens: Choose 2-1/2 to 3 pound fryers (ready to cook weight). Roast on spit in rotisserie as noted below.
Use pastry brush to apply 2 tablespoons liquid smoke generously in cavity and on skin of bird. Let stand at room temperature 30 minutes. Brush outside of bird well with oil, then with 1 tablespoon lemon juice, fresh, frozen, or canned. Sprinkle well with salt and pepper.
Mount chicken on spit. Roast on rotisserie about 1 hour (for 3 pound bird) or till tender.
Additional liquid smoke may be brushed on chicken once or twice during cooking period, if desired.
Note: “Smoky” turkey may be prepared in the same way, brishing bird before and during roasting with liquid smoke. Follow directions above. Try this for an indoor barbecue in your oven rotisserie.