2 tsp salt
1/4 tsp pepper
1-1/2 cup canned tomato juice
1/4 tsp cayenne pepper
1/4 tsp dry mustard
1 bay leaf
4-1/2 tbsp Worcestershire Sauce
3/4 cup cider vinegar
1 tsp sugar
3 cloves garlic
3 tsp butter
2-1/2 - 3 lb broiler fryer, quartered3 med onions, thinly sliced
Early in the day or the day before, make barbecue sauce by combining in a saucepan the salt, pepper, tomato juice, cayenne, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic and butter. Simmer uncovered, 10 min. Refrigerate about 1 hour and 30 min.
Heat oven to 425°. Arrange chicken, skin side down, in single layer in shallow open pan. Sprinkle lightly with some salt & pepper. Arrange onions on chicken, tucking a few slices under wings, legs. Pour on barbecue sauce. Bake uncovered basting often 1/2 hour. Turn, bake basting for 45 min or until fork can be inserted easily into legs.
Makes 4-6 servings.
Ed & Rhonda
Heat oven to 425°. Arrange chicken, skin side down, in single layer in shallow open pan. Sprinkle lightly with some salt & pepper. Arrange onions on chicken, tucking a few slices under wings, legs. Pour on barbecue sauce. Bake uncovered basting often 1/2 hour. Turn, bake basting for 45 min or until fork can be inserted easily into legs.
Makes 4-6 servings.
Ed & Rhonda
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