| 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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