Barbecue chicken

Today, I am preparing a whole barbecue chicken using two methods. First, I will boil the chicken in well-seasoned water for an hour. Then transfer it to a six quart, oven-safe dish, mop the chicken with homemade barbecue sauce, then finish roasting it inside the oven. The chicken will be so tender and extra juicy once it's finished cooking.

For this recipe, you will need a large pot to place enough water inside to cover a whole chicken. Once the chicken has cooked for an hour and the chicken stock has reduced to half, you'll need to lift the chicken out of the chicken stock and transfer it to an oven-safe dish to proceed with the recipe.

Ingredients:

1 whole chicken
1 teaspoon of seasoning salt
1 teaspoon of freshly ground black pepper
2 tablespoons of onion flakes
1 teaspoon of smoked paprika
½ teaspoon of soul seasoning
½ teaspoon of Italian seasoning
Water, enough to cover your chicken
Barbecue sauce, to mop over the chicken before it's transferred to the oven

Instructions:

First, add water to a 6-8 quart Dutch oven, or stew pot. Then place your whole chicken into the pot.

Salt your water (I used seasoning salt) Then add freshly ground black pepper, onion flakes, smoked paprika, soul seasoning, and Italian seasoning. Bring the seasoned water to a rapid boil over high heat. Then lower the temperature to medium-low and cook the chicken for approximately one hour. Nope, the chicken will not be fully cooked throughout at this point.

Being careful, take the chicken out of the chicken stock. (Save the chicken stock for other recipes.)

I used a long stainless steel cooking fork to lift my chicken out of the stock effortlessly. I simply stick the fork through the chicken cavity, then lift and transfer it to my other dish.

Next, place the chicken inside a roasting pan. Mop your chicken with barbecue sauce. Add as little or as much sauce as you desire.

I also add a little extra sauce to the inside of my dish so that the underside of the chicken is sitting in barbecue sauce.

Transfer the pan inside a 425 degrees F oven and finish cooking the chicken for about twenty-five minutes, or until the juices run out clear.

Allow the chicken to sit for fifteen minutes before carving it. Then serve and enjoy.

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