| 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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