Barbecued Chicken
- 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 ts Dijon mustard
- 1 ts 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
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
