| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Chicken fryer; cut up | |
| Salt | ||
| Cracked pepper | ||
| Lawry's garlic salt | ||
| 2 | tb | Butter |
| 4 | tb | Water |
| 1 | tb | White vinegar |
| 3 | tb | Ketchup |
| 3 | tb | Light brown sugar |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Lemon juice; freshly squeezed |
| 1 | ts | Chili powder |
| 1 | ts | Prepared mustard |
INSTRUCTIONS
SAUCE Preheat oven to 350°. Grease a 9x13 baking dish with butter. Wash and pat dry chicken. Place pieces in a greased dish, skin side down. Season with salt, cracked pepper and garlic salt. Turn chicken and repeat seasoning. Make sauce by melting butter over low heat in a medium-sized pan. Add remaining ingredients and stir over low heat until sauce comes to a boil. Pour sauce over chicken, making sure each piece is coaled. Bake, uncovered, at 350° for 1 hour. Baste each piece every 15 minutes. For the second hour of baking, cover the pan with foil but do not seal. Yield: 4 to 6 servings. CAROL HODGES (MRS. THOMAS L.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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