| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 1 |
|
Fryer chicken |
| 1 |
|
Onion; peeled |
|
|
Water |
|
|
Barbecue sauce |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 350F (180C).
Take packaged organs out of a fryer chicken, replace with a whole peeled
onion.
Sprinkle salt and pepper inside chicken, smother outside with barbecue
sauce.
Place in metal oven pan, cover pan bottom with cold water.
Cook in oven, 1-1/2 hrs or until breastbone flesh gives way when prodded
with fork.
Pour juices from pan over chicken with a ladle every 15 minutes.
If chicken starts to burn on top, cover with a sheet of tinfoil.
Serve whole, sliced or jointed, hot or cold.
Converted by MC_Buster.
NOTES : This is a quick, delicious roast chicken for when you're tired, yet
fancy roast chicken. You can also use it for sandwiches with lettuce, salt,
pepper and mayonnaise. If you're really tired, put the chicken in a
microwave and cook until the skin begins to turn grey, then proceed as
below, shortening cooking time. Considering how unpleasant this sounds, the
result is surprisingly tasty.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”