Wednesday, July 30, 2014

Wedding Chicken (Port-a-Pitt Barbecue)

Our wedding is going to be a complete DIY wedding.  Some people say that, but I really mean it.  I think every single aspect is being made by us.

And by 'us,' I mean my mom.

She just finished up the invitations (with custom artwork!) yesterday.  She's doing the flowers, bouquets, centerpieces, and all other decorations.  And if it were just those 2 things, maybe you'd think that's not so bad.  But, she's also catering the wedding (with some help from my dad, future in-laws, sisters and aunts).
So, the food at our wedding is going to be a big barbecue.

There will still be lots of hot dishes, appetizers, multiple options...basically, all of it.  It's just going to also be really good since it will be homemade :)

In Indiana, this style of chicken was called Port-a-Pitt.  I'm guessing it has something to do with it being made in portable stations (usually sold as a fundraiser)?  Whatever the origins, like most things that come out of Indiana it tastes delicious, even if it's not super healthy.

It's a salty, vinegar brine that the chicken marinates in and then more is used to glaze the chicken as it's cooking on the grill and getting that nice char-broiled finish.

WEDDING CHICKEN (serves 12-16)
1/2 c. vegetable oil
2 c. cider vinegar
2 Tbsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. white pepper
1/4 lb. margarine
6-8 lbs. chicken pieces (with bones and skin)
1 egg, beaten

1. In a large roasting pan, combine all ingredients except chicken and egg.  Place in the oven at 350˚ for about 5 minutes to let the margarine melt.  Stir to combine.  Reserve about 1 cup of the marinade in a small saucepan and set aside.

2.  Add chicken to the marinade in the roasting pan and let sit for 30 minutes.

3.  Leaving the chicken in the marinade, cover and bake for about 1 hour at 350˚ (internal temperature should be 165˚ when done).

4.  On the stove, reheat marinade ingredients in the saucepan.  Remove from heat and cool slightly then add in the beaten egg (make sure it is cool enough so the egg does not cook).

5.  Transfer the chicken to the grill over medium-low heat.  Every few minutes, baste with the reserved marinade (with egg) on both sides and flip chicken.  Continue until the chicken is browned or charred all the way around.

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