- 4 (3 to 4-pound) chickens, halved
- Jack's Old South Meat Marinade, recipe follows
- 1 cup apple juice
- Jack's Old South BBQ Rub, recipe follows
- Jack's Old South Competition Vinegar Sauce, see recipe
Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
Preheat the oven to 300 degrees F.
Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
Jack's Old South Meat Marinade:
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt
Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
Yield: 12 1/2 cups
Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yield: 3/4 cup
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.