Broiled chicken quarters

Method

Combine the above ingredients into a small, non-reactive sauce pan. Bring the contents to a boil, then cut the heat to a slow simmer. Stir often. Reduce until relatively thick.

broiling

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.

Season the chicken with salt and pepper. Arrange the chicken quarters, skin side up and side by side directly on the oven grate. Broil for about 15 minutes. Turn the chicken quarters over and broil for about 15 minutes. Baste with BBQ sauce. Broil until caramelized. Turn the quarters over. Baste with BBQ sauce. Broil until caramelized. Remove the quarters from the broiler. Allow them to rest for 10 minutes - before serving.

See the variations on broiled chicken quarters below - which do not use Basic BBQ sauce.

Chili and cheese

After ~30 minutes of broiling, move the grate up one position. Dust the quarters with chili powder and layer slices of cheddar cheese over each piece. Broil until the cheese is bubbly. Serve with caramelized onions. Recipe follows.

Caramelized onions

2 large onions, 8-10 oz each

3 Tbl butter

salt

Peel, cut the onions in half then cut them into half-moon shaped slices. Separate the large slices into individual 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.

Sweet deli mustard

4 Tbl mustard powder

1-2 Tbl dark brown sugar

salt to taste

4 Tbl of 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. Let sit 15 minutes - before serving.

When the chicken quarters are finished, season the chicken, then slather the skin with the homemade mustard. 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 cooked through, 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.