Chicken recipe from past still holds up

Wednesday, August 23, 2006 Dear Readers: Here's a "blast from the past" column that my mother, the original Heloise, wrote more than 30 years ago. I had to edit it down because of limited space in today's newspapers, but her "voice" and the "meat" of the hint are as valuable and enjoyable to read today as they were then. Dear chicken lovers: I have been test-cooking 2- and 21/2-pound broilers (split in half) for four days now, trying to find a way that was fail-proof for tender chicken ... chicken that could also be barbecued without using a barbecue grill. And, so help me, I have tasted so many chickens that I'm beginning to cackle! But since chicken is just about one of the most inexpensive meats on the market, I think this is a fantabulous recipe for you folks, so here goes ... First, remove your broiler pan and set it aside. Second, turn your oven to 325 degrees. (set the shelf in the center of your oven). Rub the inside and outside of the chicken halves with softened oleo (margarine). Then salt and pepper well. Lay chicken skin-side down in a shallow pan with sides. Then completely cover the pan of chicken with foil, making sure that all the edges are tucked under thoroughly. Now you are ready to put the chickens in the oven. The important step is your oven is preheated to 325 degrees. Put the pan on the center shelf, set a timer for 50 minutes and don't peek. When the timer rings, remove the pan and take off the foil. If you want to use barbecue sauce, this is the time to spoon some in the cavity of each half. Place the chicken back into the oven until the chicken is slightly brown. Then pull out the pan and, using your tongs, turn the lovely things over so the breast sides will be up. If you are using barbecue sauce, spoon more on the breasts and add a dash of paprika. Then return the chicken to the oven until slightly brown. (This takes from 5 to 10 minutes, so keep both eyes open, because thermostats do differ.) Then use your spatula to remove the beautiful bird and put it on your plate (or platter if you are having company). Add some water to the good, gooey, sticky sauce that will be left in your pan (now on top of your stove), and let it boil down until slightly thick, then pour over each half of the lush thing. If you are using barbecue sauce, add some of that to the gravy. This gravy goop can also be served on the side instead of poured over the chicken. If you are not using barbecue sauce, still use the dash of paprika on the bird to give it that reddish tint and professional look. Folks, keep in mind that I was using 2- and 21/2-pound broilers. If your bird doesn't weigh that much, it will take less cooking time to keep it from literally falling off the bone.Heloise Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. King Features Syndicate