| 93 | 94 | 95 | 96 | 97 |
| 1 | 39 | 78 | 117 | 156 |
|
NOTES : Essential Equipment: 10-inch skillet
Tips
Serve with roasted sweet potatoes: Scrub fresh medium sweet potato
with a vegetable brush, and pierce with fork or knife. Bake at
3
50º about 1 hour or until tender when pierced with a fork. Serve
with butter.
For recipe success, stir the cornstarch mixture constantly while
you are heating it; otherwise, the consistency will be lumpy and
uneven.
Nutr. Assoc. : 9116 0 0 0 0 2130706543 0 0 0 0 2130706543 0 0
*
Exported from MasterCook *
Oven-Barbecued Chicken
Recipe By
:
Serving Size : 6
Categories : Chapter 3
Poultry Main Dishes
Preparation Time :0:00
Poultry & Seafood Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
3
pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
3
/4
cup chili sauce
tablespoons honey
tablespoons soy sauce
teaspoon ground mustard (dry)
teaspoon prepared horseradish
teaspoon red pepper sauce
2
2
1
1
1
/2
/2
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 375º.
Place the chicken, skin sides down, in a single layer in the ungreased
pan. Cover with aluminum foil and bake 30 minutes.
While the chicken is baking, mix the chili sauce, honey, soy sauce,
mustard, horseradish and pepper sauce in a small bowl. Remove chicken from
oven, and turn pieces over. To retain juices and keep chicken from
becoming dry, turn pieces with tongs instead of a fork.
Pour sauce over chicken, spooning sauce over chicken pieces if necessary
to coat them completely.
Continue baking uncovered about 30 minutes longer or until juice of
chicken is no longer pink when you cut into the center of the thickest
pieces. Spoon remaining sauce over chicken before serving.
Page
Quick Jump
|