Chicken on grids being turned at the cooking pits. Photo courtesy of Karl Racenis

It’s almost that time of year. The Third Thursday In July is fast approaching and with it will come the delicious smoky aroma of 10,000 chicken halves slow-roasting over charcoal pits.

Even though this tradition is entering its 64th year, the old chick still has a few new tricks up its sleeve! According to  co-chair Michael Tindall, this year’s addition to the finely oiled machine that is the Chicken Broil production line will be another dinner assembly line.

“This will help with supplying the drive-through line with fresh dinners,” Tindall says. The drive through, a relatively recent addition to the broil, has gained in popularity each year, and really expedites the entire serving process. With an additional assembly line for boxed take-out dinners, the Chicken Broil will be able to hand out more dinners faster and accommodate its happy customers!

“And, as usual, we are always looking for volunteers,” Tindall added. “Anyone interested in helping this year can contact me for areas that need workers.” Tindall’s email address is mjt007@yahoo.com.

Among the causes this year’s Chicken Broil is supporting is a $25,000 donation to the Manchester Athletic Boosters toward the addition of two new ticket booths at the sports complex. In addition, the Broil is making a donation of $2,000 to this summer’s Sesquicentennial celebration, which will take place August 1-8.