4 tablespoons butter
¼ teaspoon each of dried basil leaves, ground nutmeg and mace
1 teaspoon of kosher salt
1 tablespoon brown sugar
1 cup peach puree, about 3 medium Terhune Orchards peaches
2 tablespoons frozen orange juice concentrate
2 tablespoons lemon juice
2 frying chickens split in half or quartered
Prepare the fresh peach puree by halving and removing the pits of 3 medium-sized, ready-to-eat peaches. Place in blender (or food processor) and blend (or process) until pureed.
In a saucepan, melt butter and add the spices, salt, and sugar. Heat only until well blended.
Mix the peach puree, orange juice, lemon juice then add to the spice mixture. Heat only long enough to blend.
Cook chicken over hot coals for 10 minutes on one side and turn 8 minutes on the second side. Then baste the chickens on all sides with the peach mixture. Turn and baste the chicken frequently with the peach mixture until done.