Barbecue Chicken

James Beard's Fowl in Game Bird Cookery, 1979

45 minutes — 8 Servings

Ingredients

6	pound	chicken pieces, about 3 or 4 broiler chickens cut apart
1⁄4	cup	olive oil
1	cup	tomato purée
1	teaspoon	salt
1	teaspoon	dried basil
1⁄2	cup	honey
1⁄2	cup	chicken stock, or other rich broth
1⁄4	cup	worcestershire sauce
1	teaspoon	dry mustard
1⁄2	cup	dry red wine

Instructions

Sauté onion in the olive oil until soft. Add all the rest of the ingredients except the chicken, wine and simmer gently for 10 to 15 minutes. Add wine and heat through. Cool. Marinate the chicken in this mixture for 2 to 3 hours, turning them frequently and be sure they are well bathed.

Meanwhile prepare charcoal fire. Place the chicken halves on a rack 3 to 4 inches from the coals and charcoal broil. Arrange bone side down and broil for 12 to 15 minutes. Brush with sauce, turn, and broil for another 12 to 15 minutes.

Test for doneness by puncturing with a fork. When the juice runs clear or slightly pink, not red, the chicken is cooked.

Notes

Preparation time does not include marinating time.