Cary Grant's Barbecue Chicken

Cary Grant courtesy upload.wikimedia.org.

Archibald Leach came from a poor English home.  His parents often argued about money and Archibald would escape his problems by going to the "picture palaces".  Captivated with the theatre, he decided to go into acting at 14.  With comedy as his forte, Archibald got a job with the "Knockabouts" and toured England.  Later, the troupe toured New York City.  The young actor liked the Big Apple enough that he moved there permanently in 1942, arriving aboard the R.M.S. Olympia.

The Philadelphia Story courtesy upload.wikimedia.org.

It was at that time that Archibald Leach adopted the stage name Cary Grant.  With dashing good looks, a debonair demeanor and a charming accent, Cary was soon making hit movies like "Bringing Up Baby", "To Catch a Thief", "The Philadelphia Story", "An Affair to Remember" and "North by Northwest".  While he was nominated more than once for an Oscar, he would not win one until much later in life.

Cary Grant's character meets Deborah Kerr's character at the top of the Empire State building in An Affair to Remember courtesy blogspot.com.

In 1939, Grant contributed a recipe to the cookbook What Actors Eat When They Eat by Kenneth Harlan and Rex Lease.  Here is the recipe.

CARY GRANT'S BARBECUE CHICKEN

Ingredients
3 chickens, 1 1/2 pounds each OR 1 chicken, 4 1/2 pounds, cut into pieces
oil or vegetable oil for frying
1 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup water
1/2 cup A-1 sauce
1/4 cup sugar
1/4 cup cider vinegar
1 onion, peeled and sliced
1 clove garlic, minced
1 tbsp cornstarch (or more if needed)

Directions
Preheat oven to 325 degrees Fahrenheit.  Heat vegetable oil in large skillet over medium heat until hot.  Fry chicken pieces in hot oil until browned.  Season with salt and pepper as you cook.  Place browned chicken pieces in 9 x 13 baking dish.  In a saucepan combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic.  Whisk together over medium heat until warm.  In a small bowl whisk together cornstarch with 2 tbsp cold water until smooth.  Slowly add cornstarch mixture to barbecue sauce, whisking until incorporated.  Continue to whisk over medium heat until the sauce is hot, bubbly and thickened.  Remove from heat.  Pour the sauce evenly over chicken pieces.  Cover roasting dish with foil.  Bake chicken for 65 to 70 minutes.  

thehistorykitchen.com