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Chicken with Brandy Baste Recipe
|Frying chickens||7 Pound, quartered (2 Pieces)|
|Butter/Margarine||1⁄4 Pound, melted|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Apricots/12 canned apricot halves, drained||6 , halved and pitted|
|Pitted dark sweet cherries/Canned pitted dark sweet cherries, drained||1 Cup (16 tbs) (Use Fresh)|
Serving size: Complete recipe
Calories 7357 Calories from Fat 3990
% Daily Value*
Total Fat 445 g684.2%
Saturated Fat 158.7 g793.4%
Trans Fat 0 g
Cholesterol 2371.2 mg
Sodium 2104.7 mg87.7%
Total Carbohydrates 124 g41.2%
Dietary Fiber 9.9 g39.6%
Sugars 106 g
Protein 650 g1300.5%
Vitamin A 235.3% Vitamin C 101.8%
Calcium 49.1% Iron 150.9%
*Based on a 2000 Calorie diet
Reserve chicken necks and giblets for other uses, if desired.
Rinse chicken and pat dry.
Sprinkle with pepper.
In a bowl, combine butter, sugar, lemon juice, and brandy; turn chicken in butter mixture to coat, then lift out and drain briefly (reserve butter mixture).
Place chicken, skin side up, on grill 4 to 6 inches above a solid bed of low-glowing coals.
Cover barbecue, adjust dampers, and cook, turning and basting occasionally with butter mixture, until meat near thighbone is no longer pink when slashed (about 40 minutes).
Meanwhile, arrange apricots (cut side up) and cherries in 2 separate shallow metal pans.
Brush fruit with butter mixture, then heat on grill beside chicken for last 5 to 10 minutes of cooking.