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How to Cook Nelson's Port-A-Pit Chicken

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How to Cook Nelson's Port-A-Pit Chicken
Serve your Port-a-Pit chicken with roasted vegetables. Photo Credit Jupiterimages/Comstock/Getty Images

Nelson's is a barbecue restaurant that originated in 1967 in Indiana when a manager of a poultry-processing plant opened a restaurant designed to cook large quantities of chicken pieces while maintaining home-cooked quality. Nelson's is most famous for its "Port-a-Pit" chicken, which has a savory barbecue-like glaze. Nelson's does not offer the recipe to the public, but you can recreate that same smoky and tangy flavor at home with a few simple ingredients.

Step 1

Preheat the oven to 325 degrees F.

Step 2

Combine 1 lb. of butter or margarine, 1 cup of water, 1 cup of cider vinegar, 1/2 cup of Worcestershire sauce and three minced garlic cloves to a saucepan. Add salt and hot sauce to taste, if you are using them, and heat the ingredients over medium-high heat.

Step 3

Simmer the ingredients, stirring constantly, until the butter is melted and the ingredients are well-combined.

Step 4

Place the pieces from two cut-up chickens on the wire rack in a roasting pan. Pour approximately 2 cups of the sauce over the chicken.

Step 5

Cover the roasting pan and place it in the oven. Roast the chicken for 35 to 40 minutes.

Step 6

Take the chicken out of the oven and baste the pieces with the remaining 1 cup of sauce. Replace the cover and roast the chicken for 15 more minutes.

Step 7

Take the chicken out of the oven and insert an instant-read thermometer into a meaty piece of chicken. Avoid touching the bone with the thermometer or you may affect the reading. When the chicken is ready, it should register 165 degrees F.

Step 8

Serve the chicken hot.

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