Best Barbara Bushs Barbecued Chicken Recipes

BARBARA BUSH'S BARBECUED CHICKEN

Steps:

• Place chicken in a plastic bag set in a shallow dish.
• For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic.
• Pour over chicken.
• Close bag.
• Marinate in the refrigerator for up to 24 hours, turning often.
• In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
• Bring to boiling, reduce heat.
• simmer, uncovered for 20 minutes.
• Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
• Return to boiling, reduce heat.
• Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
• Meanwhile, drain, chicken, disacrding marinade.
• In a grill with a cover, arrange preheated coals around a drip pan.
• Test for medium heat above the pan.
• Place chicken, bone side down, on grill rack over drip pan.
• cover and grill for 50 to 60 minutes or until chicken is done (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
• To serve, pass additional barbecue sauce with chicken.

FIRST LADY BARBARA BUSH'S BARBECUE SAUCE

Steps:

• In a pott, combine first 7 ingredients. Bring to a boil, cook over low heat until onions are tender, about 20 minutes.
• Add remaining ingredients, stir and simmer slowly for forty five minutes.
• Freezes and cans well.

BARBARA BUSH'S LEMON CHICKEN

Steps:

• Rub breasts with lemon juice, salt, pepper, and a little flour.
• Sauté in butter 7 minutes each side.
• Remove to baking dish.
• Mix above ingredients in sauté pan, scraping well.
• Strain over breasts.
• Sprinkle with parmesan cheese and broil until lightly browned.

DEEP IN THE HEART OF TEXAS BACKYARD BARBEQUE CHICKEN

Steps:

• Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
• A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
• At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8 to 10 minutes. If the smoke dies down, add another handful of hickory chips.
• Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don't be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in 1 area of the grill.
• Remove barbequed chicken from grill to a platter and serve family style with bowls of Country Greens-Cornbread Pan Stuffing and Peach-Jalapeno Chutney. You may find 1 whole chicken is just not enough to satisfy "A Big Texas Appetite."
• To prepare the collard greens, pick through the greens, discarding any large stems and brown or yellow leaves. Wash thoroughly to remove all grit. With a knife, cut the greens into bite-sized pieces.
• Place the ham hock, onion, chiles and pepper in a large pot over medium-high heat and add enough stock to cover by 1-inch. Bring to a boil. Then reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the greens in 4 batches, stirring each batch down until wilted and submerged in the liquid. If needed, add more stock to keep the greens covered by 1-inch. Increase the heat, to medium and simmer, 40 to 60 minutes. The length of cooking time depends on the age of the greens; the older the greens, the longer it takes to tenderize them. The liquid (potlikker) should be reduced by 3/4. Remove the ham hock, pull the meat from bones and cut into medium dice. Add back to greens. Remove onion, chop fine and add back to greens. Season with pepper vinegar. Combine with the cornbread and keep warm!
• Cornbread:
• Preheat oven to 425 degrees F.
• Grease a 10-inch cast iron skillet and place in oven.
• Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, eggs and butter. Stir with a few rapid strokes until dry ingredients are just moistened.
• Pour batter into hot pan. Place in the oven and bake for 20 to 25 minutes or until edges are light brown and bread is firm. Remove from oven and let cool. With a knife cut cornbread into 1-inch dice.;
• Peel and pit all peaches. Medium dice 3 peaches, place in a bowl and set aside.
• Puree the remaining peaches in a blender. Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice. Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes. Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.