| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
White-wine vinegar |
| 1 |
tb |
Salt |
| 1 |
c |
Vegetable oil |
| 5 |
|
Whole chicken breasts; (with skin and bone), halved |
| 10 |
|
Chicken thighs |
| 10 |
|
Chicken drumsticks |
| 10 |
|
Chicken wings |
| 2 |
lg |
Onions; chopped fine |
| 2 1/2 |
tb |
Vegetable oil |
| 2 1/2 |
tb |
Worcestershire sauce |
| 1 |
tb |
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
MAPLE BARBECUE SAUCE
* 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, 1998
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