Lundberg Chicken BBQ...

For those of you who are familiar...we all know just how incredible this chicken is. For those of you who are not familiar...don't be afraid by the amount of salt and butter. :) My grandpa made up this recipe years ago. As a child it was made on a bed spring make-shift grill. It is a tradition in our family to have it at least once a year. The chicken is slow cooked for two hours on a charcoal grill. It requires A LOT of work because the chicken needs to be basted and turned every five minutes. The person grilling always needs to wash up and change clothes after cooking because of the amount of work it entails. If you have the time, you won't go back to regular chicken again!

1 Bottle (roughly 32oz. each) Apple Cider Vinegar
16 ounces Water
3 Sticks of Butter or Margarine
4 Heaping Tablespoons of Salt

This recipe is good for 4 WHOLE Chickens (so 8 half chickens).
Heat mixture and keep warm on the grill during cooking.
Baste chicken very often.
Cook chicken for 2 hours.

**Paul cooked this on May 29th, 2010. It turned out great but we made four whole chickens and ended up doubling this recipe. I made a batch for the first hour of cooking and then another batch for the second hour.

**Place the chicken on the outer perimeter of the grill and the charcoal in the center. Let the charcoal burn a bit before placing the chicken on the grill. You will need to add more coals one hour into to cooking.

**Flip chicken every five minutes and then baste. If it takes you five minutes to flip and baste all the chickens, then it will be a constant thing to do.