This recipe is as
simple as it gets. I got it from a friend in Pennsylvania who had to
translate the ancient hand-written copy handed down the generations in her
family. She substituted butter for the margarine and decided that the
vinegar called for must be white vinegar, since that's all anybody used back
then. She also wisely chose to allow the marinade to cool before pouring
it over the chicken. I'm adding to the quantity of chicken, since this
goes pretty far. For the overnight bit, you may keep it in a covered bowl
or put it all into a couple of gallon-size zip-closure bags.
As far as grilling instructions go-- you're
on your own. When we had a gas grill we cooked this over a nice low flame
to avoid burning it outside before it cooked through to the inside. I'm
now struggling to re-learn using a charcoal grill. I think
"patience" must be key....
This is for 6 or more chicken legs (and 6 or more thighs,
bone-in and leave the skin on!)
2 cups white vinegar
2 cups water
1/2 cup butter
1/4 cup salt
5 tsp. Worcestershire sauce.
Bring to a boil. Pour over chicken and let set
overnight. Delicious! (well, after it's grilled, yes.)
*Wanita's note: That is how the recipe read..... I, as
noted above, did not use margarine, but butter. I also cooled it before pouring
it over the chicken and then refrigerated it overnight. I think that some of
these older recipes just take things for granted, like cooling and
refrigerating. Then again, maybe it was supposed to be added while hot -- I
don't know.
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