| 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,
A Message from our Provider:
“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”