|
|
|
Category : The Bird
Region : Southeast ~ Prairie
Rating : 4
|
|
Smoked Chicken
Contributor : Added by Administrator
Tribal Affiliation : Cherokee
Orgin of Recipe : Offered by LeeAnn Dreadfulwater ...who learned this one from her father, passed down through the family.
Type of Dish : Today's Native Dishes
|
|
|
|
Ingredients
- Black pepper.
- Apple cider vinegar.
- Two sticks of cheap margarine.
- Three chickens, split into halves.
|
Directions
This is one for you outdoors cooks, so start up your grills.
Meanwhile, inside on the oven:
Place the margarine in a small pan, pour in enough apple cider vinegar to cover, heat over medium heat, just enough to blend the margarine and vinegar.
Add black pepper, and keep adding black pepper until your mixture turns black. This takes a lot of black pepper!
When your grill is medium hot, place the chicken halves over the coals, and cook for about fifteen to twenty minutes.
Turn over and use a small brush to baste the chicken with the vinegar mixture.
Baste often and generously, and continue to baste and turn chicken over, until chicken is done. (Chicken is done when juices run clear and the bone joints become loose.)
Note: The chicken will get very dark and crispy skinned during the process---this is normal.
|
|
|
|
If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.
|
|
This site is hosted by NativeWeb. Your donations to Nativeweb help them to promote Indigenous resources, inform the public about Indigenous cultures and issues, and to facilitate communications between Indigenous peoples and organizations supporting their goals and efforts. Please see their donation page to find out ways you can help.
|
