| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Sauces | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Water |
| 3 | tb | Ketchup |
| 2 | tb | Cider Vinegar |
| 3 | tb | Brown Sugar; Packed |
| 2 | tb | Worcestershire Sauce |
| 2 | tb | Butter Or Regular Margarine |
| 1 | tb | Lemon Juice |
| 2 | ts | Dry Mustard |
| 1 | ts | Chili Powder |
| 1 | ts | Paprika |
| 1/3 | c | Unbleached All-Purpose Flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | lb | Broiler-Fryers; Cut Up (2 |
| 3 pound packages) |
INSTRUCTIONS
Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan. Cook, over medium heat, until the mixture comes to a boil, then remove from the heat. Combine the flour, salt and pepper in a large oven-browning bag. Add the chicken and shake to coat well. Place in a shallow roasting pan. Open the bag and pour the sauce over the chicken. Secure the bag loosely with a twist tie and pierce the top of the bag 6 times with a sharp knife. Bake in a preheated 350 Degree F. oven for 1 hour or until tender. TO SERVE: Remove the chicken from the bag. Pour the sauce into a bowl and ladle off the excess fat. Serve the chicken with the sauce on the side. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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