Quote:
Originally Posted by Zig
Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
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That's the way I've done it, and the way my parents did (except for the water). They just melted one stick of butter into one cup of cider vinegar with a good dose of cayenne and mopped it. Good to know that there's an area where almost the same thing is done. It sounds too simple to yield a sublime result, but it does!
