loosely crumple one double sheet of news-
paper and stuff into pipe. Remove wire
grill and place pipe directly on barbecue
pan. Pour 6 to 8 inches of briquettes or
stick charcoal into pipe, use more for large
fire. Light paper through “draft openings”.
It will take about 10 to 12 minutes for the
top pieces of fuel to show grey ash in the
small fire and 20 to 25 minutes for the
larger one. When top coals show ash, care-
fully lift pipe, shaking coals evenly over
pan, rake into single layer for grilling —
coals may be banked slightly at back for
rotisserie cooking. Replace wire grill or put rotary spit in position and continue with
barbecuing as usual. Many a main course normally baked can be successfully cooked
in individual foil packages on the outdoor grill or campfire.

Should chicken be marinated ahead of time? It is purely a matter of personal choice.
If marinated for an hour or longer in a basic barbecue sauce such as oil and lemon
juice or vinegar, or wine and seasonings, drain well before putting on grill. Brush with
melted butter or basic sauce frequently during cooking. Omit sauces with sugar or
tomato until last 20 minutes as these cause scorching if used too early in the cooking.

ys memenam
CHICKEN-ON-THE-GRILL
3 Ibs. cut-up chicken OR 1 teaspoon pepper
3% lbs. whole chicken cut up flour
Y2_ cup soya sauce paprika
Y3 cup white table wine % cup salad oil
OR apple juice 6 to 12 small boiled onions
1 teaspoon poultry seasoning 14 cup boiling water

Rinse chicken pieces and dry. Place pieces skin down in single layer in shallow pan.
Mix soya sauce, wine, poultry seasoning, pepper and ginger. Pour evenly over chicken.
Cover and refrigerate 30 minutes or longer, turning pieces once or twice. Drain chicken
thoroughly (saving marinade) coat on all sides with flour and dust liberally with
paprika. Heat oil in frying pan and brown chicken slowly on all sides. Drain and
arrange with onions in individual servings on large squares of heavy aluminum foil.
Mix water with reserved marinade and add 2 to 3 tablespoonfuls to each package.
Close foil with “drugstore folds” to make leakproof closures. Cook on outdoor grill
40 to 50 minutes or until tender. Open foil for last 10 minutes. If crisp skin is desired,
remove chicken from foil and place over direct heat turning and basting for last 5 or
10 minutes.

Nice served with grill-baked potatoes, salad and hot rolls. If desired, chicken may be
browned ahead of time, cooled, packaged and refrigerated ready for the grill. Allow
extra cooking time for chicken to warm up.

This recipe may be baked, substituting a casserole for foil. Bake at 350°F. 50 to 60
minutes or until tender.

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