Nunya Bidnits wrote:
"Nonnymus" wrote in message
...
There's a volunteer fire department near where we once lived that has an
annual chicken barbecue. They do around 1500 whole chickens
%
1 Qt Water
1 Pt. apple cider vineger
1/2 cup salt
1/8 cup sugar
1 TSP. Black pepper
1 LB. Butter
1/2 OZ. Worcestershire Sauce

%

How many chickens would the fire department treat with the above quantity of
marinade/mop/sauce? And just checking, but are you sure about the
proportions in that recipe? 1/2 oz of Worcestershire in what amounts to
close to a half gallon of mop seems a bit inconsequential.

On a side note, the last two ingredients, butter and *Lea and Perrins*
Worcestershire Sauce, make a baste that's hard to beat IMO.

The times I've used it, it seems to work for about 2-3 spatchcocked
chickens at a time. Remember, if you keep it in a spritzer bottle, a
warming in the microwave is fine for a subsequent use. I know that the
proportions seem odd, but it's the recipe they use. It also sounds salty
as the dickens, but the final chicken product is what counts. To be
honest, I've also tossed some paprika into mine to give the chicken a
better color, but the recipe I posted is the "pure" one used by the fire
department.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.