Barbecued Chicken #2bar-b-q, chicken 4 large chicken leg quarters 1 barbecue sauce 6 tablespoon vegetable oil 1 onion; finely chopped 1 centiliter garlic; crushed 8 oz can tomatoes 1 tablespoon ketchup 1 tablespoon chutney 1 tablespoon vinegar 1/2 cup chicken broth or water 1 tablespoon worcestershire sauce 1 teaspoon dijon mustard 1 teaspoon paprika 1/2 lemon, juice and rind of 2 teaspoon brown sugar 1 tablespoon parsley; finely chopped 1 bay leaf 1 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 |
