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Chicken With Brandy Baste Recipe
|Broiler fryer chicken||7 Pound, halved (2 Whole, 3 1/2 Pound Each)|
|Melted butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Pitted dark sweet cherries/Canned pitted sweet cherries, drained||1 Cup (16 tbs)|
|Apricots/Canned apricot halves, drained||6 , halved and pitted|
Serving size: Complete recipe
Calories 8349 Calories from Fat 5133
% Daily Value*
Total Fat 571 g879.1%
Saturated Fat 195.2 g975.8%
Trans Fat 0 g
Cholesterol 2625.1 mg
Sodium 2650.6 mg110.4%
Total Carbohydrates 124 g41.2%
Dietary Fiber 9.9 g39.6%
Sugars 106.1 g
Protein 597 g1194.7%
Vitamin A 261.4% Vitamin C 186.5%
Calcium 49.1% Iron 170.3%
*Based on a 2000 Calorie diet
Combine butter, lemon juice, the 1/4 cup brandy, and sugar; turn chicken in baste to coat thoroughly; then drain briefly.
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cover barbecue, adjust dampers, and cook, turning and basting occasionally, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
After chicken has cooked for about 35 minutes, arrange cherries and apricots (cut-side-up) in 2 separate shallow metal pans.
Brush fruit with basting sauce, then heat on grill beside chicken for the last 5 to 10 minutes.