The summer months mean a lot of outdoor cooking and grilling among the Amish. With air-conditioning being absent, cooking outside is often appealing on a hot July day. Why make the house hotter than it already is? This recipe comes to us from Yoder's Organic Farm, an Amish-owned family farm near Bloomfield, Iowa. Mrs. Yoder says that they do usually put the chicken brine on a burner, over low heat, for about a half hour before grilling. She said it speeds up the process. Reader Dru think she means to warm the brine, with the chicken, on low heat for 30 minutes. Then you would just grill on hot side of grill to get grill marks, transfer to cooler side and slather with BBQ sauce and continue cooking a short amount of time so it's no longer pink.with the skin on. That to me, sounds accurate. Mrs Yoder says keeping the skin on will keep it more juicy. I'm sure the chicken is delicious!
- 1 quart water
- 1 quart vinegar
- 8 tablespoons salt
- 4 tablespoons Worchestershire sauce
- 4 teaspoons black pepper
- 2 teaspoons garlic salt
- Mix all of the above ingredients and soak chicken in it overnight or for a few hours before grilling.