Barbecued Chicken #2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Chicken leg quarters,
BARBECUE SAUCE,
6 tbsp: Vegetable oil,
1: Onion, finely chopped
1 centiliter: Garlic, crushed
8 ounce: Can tomatoes,
1 tbsp: Ketchup,
1 tbsp: Chutney,
1 tbsp: Vinegar,
1/2 cup: Chicken broth or water,
1 tbsp: Worcestershire sauce,
1 tsp: Dijon mustard,
1 tsp: Paprika,
1/2: Lemon, juice and rind of
2 tsp: Brown sugar,
1 tbsp: Parsley, finely chopped
1: Bay leaf,
Salt and pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp