Broiled chicken quarters

4 chicken leg quarters - 1 lb each
black pepper
spritzer bottle
Broilin' sauce
1 cup cider vinegar
2 Tbl ketchup
2 Tbl hot sauce
2 Tbl Worcestershire sauce
1/2 Tbl dark molasses
3 Tbl water
4 garlic cloves
1 Tsp salt
Chop the garlic coarsely. Combine the ingredients into a vinegar bottle with a funnel. Shake the bottle - vigorously. It's best to allow the ingredients to mature in the refrigerator for a week. Before broiling, pour the liquid from the bottle (minus the garlic) into the spritzer bottle.
1. Locate a broiler pan and a grill grate (or rack) to fit the pan.

2. Place an oven grate into the oven and place the a broiler pan with the grill grate on the oven grate. Verify that the grill grate is 5-7 inches from the flames - with a ruler.

3. Preheat the oven on the broil setting for 10 minutes.

4. While broiling, keep the oven door ajar.

Arrange the chicken quarters, skin side up and side by side directly on the oven grate. Broil for about 15 minutes - while spritze-basting about every 5 minutes. Turn the chicken quarters over and broil for about 15 minutes, spritze-basting as before. Turn the quarters over. Season them with salt and pepper. Broil until the skin flaps. Remove the quarters from the broiler. Allow them to rest for 5 minutes - before serving. Or, serve with a variation below.

Chili and cheese
After seasoning the quarters with salt and pepper, move the grate up one position. Dust the quarters with chili powder and layer a slice of cheddar cheese over each piece. Broil until the cheese is bubbly. Serve with hot sauce.
Onion compote
3 Tbl butter
2 large onions

Peel and cut the onions into half-moon shaped slices. In a large, non-stick skillet over a medium-low flame, melt 3 Tbl of butter. Throw in the onions. Add salt to taste. Stir. Fry slowly - until the onions are golden-brown. Place the chicken quarters on a platter. Arrange the onions around the chicken.

Sweet deli mustard
1/4 cup of mustard powder
1-2 Tbl dark brown sugar
salt to taste
about 3 oz water to breakdown the powder

Place mustard powder in a bowl. Add water, a Tbl at a time, to liquify flour to the desired consistency. Add the dark brown sugar and salt to taste. Stir or use the stick blendor to combine. Cover and refrigerate for 1 week before using.

When the chicken quarters are finished, slather the homemade mustard over the chicken then season. Broil until the mustard boils. Serve more of the sweet mustard on the side.

Cayenne pepper oil
3 cups peanut oil
3/4 cup ground cayenne pepper

Pour peanut oil into a heavy, non-aluminum pan. Over low heat, bring the oil to 200 degress F, checking the temperature with a deep-fat thermometer. Remove the pan from the heat, stir in the cayenne powder and cool to room temperature. Pour into a container with a tightly fitting lid. Allow the oil to mature for a week. Warm the oil - again - and strain it through 2 paper coffee filters with a funnel into a clean glass jar.

When the chicken quarters are finished and seasoned, plate them then drizzle with the fiery oil.

Clarified garlic-butter
clarified butter
5 cloves of garlic

Chop the garlic. Place the garlic into the clarified butter. Heat the mixture at 20% power until the garlic becomes lightly golden-brown. Stir the garlic-butter mixture periodically while it is heating. Strain the garlic from the butter by pouring it through a fine mesh collander into a clean vessel. When the chicken is done, brush the broiled quarters with some of the garlic butter.