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Prep Time: 15 Minutes Cook Time: 130 Minutes |
Ready In: 145 Minutes Servings: 16 |
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Ingredients:
4 (3 to 4-pound) chickens, halved |
jack's old south meat marinade, recipe follows |
1 cup apple juice |
jack's old south bbq rub, recipe follows |
jack's old south competition vinegar sauce, see recipe |
Directions:
1. Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
2. Preheat the oven to 300 degrees F.
3. Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
4. Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
5. Jack's Old South Meat Marinade:
6. 2 quarts apple juice
7. 1 cup Worcestershire sauce
8. 1 cup orange juice
9. 1 cup light brown sugar
10. 1/2 cup olive oil
11. 1/2 cup lemon juice
12. 2 tablespoons hot sauce
13. 1/2 cup apple cider vinegar
14. 1/2 cup salt
15. Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
16. Yield: 12 1/2 cups
17. Jack's Old South BBQ Rub:
18. 1/4 cup brown sugar
19. 1/4 cup sweet paprika
20. 1/4 cup kosher salt
21. 3 tablespoons black pepper
22. 2 teaspoons garlic powder
23. 2 teaspoons onion powder
24. 1 teaspoon cayenne pepper
25. 1 teaspoon dried basil
26. Combine all ingredients and mix well.
27. Yield: 3/4 cup
28. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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