Barbecued Chickens with Rice

This piquant barbecue sauce can be made in large quantities and stored for several weeks in the refrigerator.
To serve 4
two 3 lb. roasting chickens, halved
1 cup raw unprocessed rice

Barbecue sauce
3 to 4 tbsp. sugar
3 to 4 medium-sized onions, chopped and sauteed
1 to 2 tbsp. salt
1 tsp. ground ginger
1 tsp. celery seed
1/2 tsp. cayenne pepper
2 tbsp. Worcestershire sauce
6 garlic cloves, finely chopped
2 cups herb vinegar
1 tsp. ground nutmeg
1 tsp. ground allspice
2 cups canned tomatoes
2-1/2 cups stale beer

To make the barbecue sauce, first caramelize 1 to 2 tablespoons of sugar by heating it in a heavy saucepan over medium heat until it is nut brown. Add the other ingredients and bring to a boil. When the sauce cools, add 1 tablespoon of sugar-or more, to taste.

Marinate the halved chickens in the barbecue sauce for 2 to 3 hours. Remove the chickens and broil them over hot coals, basting frequently with the sauce; ao not be afraid to scorch the flesh a little. Use a celery rib for a barbecue brush.

Serve with boiled rice to absorb the rich juices.