April 2006

Success in Barbecue at Homestead Village

Chickens Out in Pennsylvania—Harriett Bennethun, director of dining services at Homestead Village, a Cura Hospitality account in Lancaster, Penn., and chef John Presbery have had great success in barbecuing and selling 600 half chickens during Homestead Day festivities each September. “Basically, we have some type of barbecue item on every week throughout the year at lunch or dinner,” Bennethun notes. “It might be ribs—which we first par-bake in cola so they’re tender, then baste with a tomato-based sauce—or brisket, or chicken. For Homestead Day, celebrating the anniversary of the start-up of the Village, we pit-barbecue chicken (skin-on) for our 425 residents, their guests and the public.

“The chickens, seasoned with paprika, salt and pepper, are put on racks into a big commercial metal fire-pit that’s hired for the day,” she continues. “The racks are put in after the charcoal turns to ash. A big handle on the side of the fire-pit is used to turn 25 half chickens at a time. Meanwhile, we spray a butter and water solution on the chicken as it’s barbecued.”

When the chickens are done, Bennethun and her staff place each piece in an insulated bag, then pack them into a red-and-white-checked cardboard “barn box” along with coleslaw, baked beans, a roll and butter, and chocolate chunk cookies. Including a drink, each box sells for $7 and visitors can drive through the complex to pick up their meals by following strategically placed “chicken arrows.” Normally, it’s a sell-out.