| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | White-wine vinegar |
| 1 | T | Salt |
| 1 | c | Vegetable oil |
| 5 | Whole chicken breasts, with | |
| skin and bone halved | ||
| 10 | Chicken thighs | |
| 10 | Chicken drumsticks | |
| 10 | Chicken wings | |
| 2 | Onions, chopped fine | |
| 2 1/2 | T | Vegetable oil |
| 2 1/2 | T | Worcestershire sauce |
| 1 | T | Dijon-style mustard |
| 1 1/4 | c | Ketchup |
| 2 1/2 | c | Chicken broth |
| 3/4 | c | Cider vinegar |
| 1/2 | c | Plus 2 tablespoons pure |
| maple syrup |
INSTRUCTIONS
1998 use Maple Barbecue Sauce for basting and as an accompaniment In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight. Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce. MAPLE BARBECUE SAUCE: In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups. Serves 8 with leftovers. Gourmet July 1993 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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