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By Root 4263 0

chicken, Russian dressing, drained and squeezed-dry sauerkraut, and a slice of Swiss cheese between slices of rye bread. Panfry in a little melted butter until the bread is crisp and the cheese melts.

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What to Do with a Cut-Up Chicken

Grilled Chicken with Sweet-and-Spicy Barbecue Sauce

You can make barbecued chicken with any individual parts you like (breasts, thighs, drumsticks, or wings), but a whole bird gives everyone the most choices. Makes 6 to 8 servings

Canola oil for greasing the grill grate

One 4-to 5-pound chicken, giblets and neck removed, cut into 9 pieces

Sweet-and-Spicy Barbecue Sauce (recipe follows)

Set up a grill for direct cooking over medium heat—that is, heat a gas grill to medium heat or build a medium-hot, well-ashed coal bed in a charcoal grill.

Lightly oil the grill grate. Place the chicken, skin side down, 4 to 6 inches directly over the heat source or coals. Mop with the Sweet-and-Spicy Barbecue Sauce. Cover the grill and cook, turning occasionally and mopping generously with the sauce, until the sauce has caramelized and the juices from the meat run clear, and until a meat thermometer inserted into the thickest part of the breast without touching bone registers 160°F (our preference) or 170°F (the USDA recommendation), 16 to 18 minutes.

Since the breasts, wings, and back will be done first, move them to a cooler part of the grate, cover the grill, and continue to cook the thighs and legs for about 5 more minutes, until a meat thermometer inserted into the thickest part of the thigh without touching the bone registers 165°F (our preference) or 180°F (the USDA recommendation). Mop generously with any remaining sauce, transfer to a carving board, and let stand for 5 minutes.

To make “grilled” chicken in a broiler, preheat the broiler and cover a broiler pan with aluminum foil, spraying it lightly with nonstick spray to prevent sticking. Place the chicken pieces skin side down on the foil and broil 4 to 6 inches from the heat source for 10 minutes (without mopping with the sauce). Turn and continue broiling for 5 more minutes. Turn again and mop generously with the Sweet-and-Spicy Barbecue Sauce. Continue broiling, mopping often and turning, until the chicken reaches the desired internal temperature, 3 to 5 more minutes. Again, the breast, wings, and back will be done first.

Sweet-and-Spicy Barbecue Sauce

Consider making a double batch of this sauce, freezing half, and saving it for your next backyard barbecue. Makes about 2¼ cups

2/3 cup tomato paste

2/3 cup water

½ cup packed dark brown sugar

¼ cup unsulfured molasses

¼ cup cider vinegar

2 tablespoons chili powder

2 tablespoons light corn syrup

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon cayenne, or less to taste

Whisk the tomato paste, water, brown sugar, molasses, vinegar, chili powder, corn syrup, Worcestershire sauce, onion powder, salt, ground pepper, garlic powder, and cayenne in a medium saucepan set over medium heat until the sugar dissolves.

Bring the mixture to a simmer; then reduce the heat to low and simmer, uncovered, until slightly thickened, whisking fairly often to make sure it’s not sticking, about 10 minutes.

Variations: Add any of the following to the sauce: 1 tablespoon smoked paprika, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon celery seed, and/or ¼ teaspoon ground cloves.

For a more savory sauce, reduce the brown sugar to ¼ cup; or omit the brown sugar altogether and add ¼ cup maple syrup.

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While the threat of salmonella need not be sensationalized, a good cook takes a few precautions. Never rinse raw poultry. Doing so can cause cross-contamination of surface bacteria in your kitchen through random splashes or runoff in the sink. Besides, bacteria are killed by heat, not running water.

After working with raw poultry, wash your hands with soap under very warm water for 20 seconds (about the amount of time it takes you to sing a chorus of “Jingle