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Barbecued Chicken#2Recipe : Barbecued Chicken#2
Procedure :
4 lg Chicken leg quarters BARBECUE SAUCE 6 tb Vegetable oil 1 Onion -- finely chopped 1 cl Garlic -- crushed 8 oz Can tomatoes 1 tb Ketchup 1 tb Chutney 1 tb Vinegar 1/2 c Chicken broth or water 1 tb Worcestershire sauce 1 t Dijon mustard 1 t Paprika 1/2 Lemon, juice and rind of 2 ts Brown sugar 1 tb Parsley -- finely chopped 1 Bay leaf Salt and pepper to taste Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand for at least 1/2 hour. Heat broiler or grill. Cook about 30-45 minutes, depending on size of chicken pieces. Baste frequently with barbecue sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Heat remaining sauce and serve separately. Creative Cooking: Poultry, typed by Carolyn Shaw 1-95 From the database of Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com |
