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Barbecuing chicken in a barrel.

Cooking up to 20 chicken halves at a time is easy if you adapt the design of the barrel barbecue shown on page 120. The chickens cook slowly, developing a rich smoky flavor while staying moist. To make the barbecue for this purpose, follow the directions on page 120, but make these modifications. You need one more steel reinforcing bar; drill or punch 3 pairs of holes just below barrel's to p rim (or cut notches as shown above) about 6 inches part. Fit bars through holes. To make S-hooks to hold chicken pieces, you need 17 feet of 1/4- by 1/16-inch flat steel ribbon; use metal shears to cut 10-inch lengths. Bend ribbons into S shapes.

Barrel-cooked chicken. Cut 10 broiler-fryer chickens (each 2-3/4 to 3-1/4 lbs.) in half lengthwise. Rinse and pat dry. Insert one end of an S-hook into each chicken half through breast just below wing joint. Sprinkle chickens with paprika, salt, and pepper or lemon pepper.

Ignite 10 pounds charcoal briquets in fire pan; let burn until 2/3 of briquets are covered with a gray ash. Hang chickens close together on bars. Set lid in place; leave top and side vents 3/4 open. Cook about 2-1/2 hours, until legs jiggle easily.
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Title Annotation:recipes
Date:May 1, 1984
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